Chickpea and Butternut Squash Curry

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper




  • 2 tbsp vegetable oil
  • 4 cups chopped butternut squash (1-inch)
  • 1/4 tsp each salt and freshly ground pepper
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 3 cups small cauliflower florets
  • 2 cups green beans, trimmed
  • 1 can chickpeas, drained and rinsed
  • 1 jar (400 mL) Patak’s Korma Sauce
  • 2 cups baby spinach
  • 2 tbsp finely chopped fresh cilantro
  • 1/4 cup toasted flaked coconut
  • Patak’s Sweet Mango Chutney
  • Lemon wedges, optional


  1. Heat oil in large Dutch oven or large saucepan over medium-high heat. Sauté butternut squash, salt, and pepper for 5 to 6 minutes or until golden brown. Add ginger and garlic; continue to sauté for 2 to 3 minutes or until fragrant.
  2. Add cauliflower, green beans and chickpeas and sauté for 2 minutes. Add 1/2 cup water; cook stirring for 3 to 5 minutes or until vegetables are tender crisp. Stir in Patak’s Korma Sauce and bring to a simmer. Simmer, covered, stirring occasionally, for 5 to 8 minutes or until vegetables are tender.
  3. Stir in baby spinach and cilantro. Garnish with flaked coconut. Serve with Patak’s Sweet Mango Chutney and lemon wedges, if desired.


For a spicier dish, try garnishing each plate with sliced chillies. If you want to cool things down, try drizzling with some yogurt. Not a fan of chickpeas? No problem. Try replacing them with lentils.