A tasty, warming and easy roasted butternut squash with chickpeas and spinach in a creamy lightly spiced sauce.
Serves 4. Use the scaling buttons below to double or triple the quantity.
Roast butternut squash:
- 800 g (or 30 oz) butternut squash cut into small pieces (note 1)
- 1.5 tbsp olive oil
- 1/2 tsp sea or kosher salt
Butternut Squash Curry:
- 1.5 tbsp oil - olive, sunflower, groundnut or canola
- 1 onion - finely chopped
- 2-3 green chillies - finely chopped
- 1 inch of ginger - finely chopped
- 4 cloves of garlic - crushed
- 1.5 tbsp curry powder
- 1 tbsp garam masala
- 1.5 tsp ground cumin
- 1.5 tsp turmeric
- 300ml (or 1 1/4 cup ) (or 10 fl oz) vegetable stock
- 2 tbsp tomato puree
- 1 400g (or 14oz) can of chickpeas - rinsed and drained
- 250g (or 9 oz) spinach
- 300ml (or 1 1/4 cups) (or 10 fl oz) sour cream
- 4 tbsp peanuts to serve (optional)
- 1 large handful of chopped coriander
Use the oven or air fryer method to roast your butternut squash.
- Heat your oven to 200°C or 400°F. Put the chopped butternut squash into a baking dish and add olive oil and salt and combine with your hands. (note 2)
- Place in the middle of the oven for 30 minutes, turning halfway.
Air fryer method:
- Heat the air fryer to 200C or 400F and set the timer for 20 minutes.
- Put the chopped butternut squash into a bowl and add olive oil and salt and combine with your hands.
- Place in the air fryer basket and cook for 20 minutes. Shake the basket halfway to ensure the butternut squash cooks evenly.
- Meanwhile, place a large pan on a medium heat and fry the onion, ginger and chilli for a few minutes.
- Then place another small frying pan on a medium heat and toast the peanuts for a few minutes until they begin to brown.
- When the onion is translucent add the garlic and cook for one minute until fragrant before adding the curry powder, garam masala, cumin and turmeric.
- Pour in the stock, increase the heat until it begins to simmer and stir in the tomato puree.
- Add the chickpeas and spinach and let them cook for a few minutes until the spinach is wilted.
- Stir in the sour cream, add the roast butternut squash (it should be cooked at this point). Allow the curry to simmer for a few more minutes until the chickpeas are tender.
- Serve immediately with rice or naan bread topped with fresh chopped coriander and toasted peanuts.
- The butternut squash pieces should be no bigger than 1.5cm or 1/2 inch. Smaller pieces of squash cook more quickly so cut them small if you are in a hurry.
- Butternut squash roasts better when it's not overcrowded. Use two roasting trays if you need to.
- Category: Curry
- Method: stove-top
- Cuisine: Western
Keywords: easy roasted butternut squash curry