Butternut Squash and Chickpea Curry

Butternut Squash Curry Jamie Oliver Recipe

This easy vegetarian curry recipe is delicious. Give it a go, you will love it!

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*Recipe updated April 2025

I can see why, when looking at the ingredients list, at first glance may seem like it's a bit too much faffing about for your liking, but I think you'll find the end result is so worth it. 😋

My recipe uses Panch Phoran, a blend of a few simple spices. 

It doesn't require grinding because the spices are kept whole, so it can be made very easily in just one minute.

It's fantastic to keep in the store cupboard and will make a huge difference to any Indian-style curry you make.

Find out how to make Panch Phoran (also known as Indian Five-spice), it's shockingly easy.

You'll wonder how you ever cooked Indian-style curries without it!

Butternut adds lovely, vibrant colour and a slightly sweet taste to this richly spiced curry.

Be assured that the word 'spiced' does not actually mean this is extra hot (as in spicy), this is just a lovely, warming, delicious and very tasty curry. That said, if you want it hotter, add more chilli.

Ingredients

• sunflower or vegetable oil

• 1 large onion - peeled and chopped into small dice

• 2 fat cloves of garlic - peeled and finely chopped

• fresh ginger - peeled and finely chopped to make 1 teaspoon

• 1 teaspoon of Panch Phoran - see note below on how to make it

• a pinch of dried chilli flakes

• ½ teaspoon of turmeric

• 1 teaspoon of garam masala

• 1 tablespoon ground cumin

• 1 bay leaf

You will also need

• 1 medium butternut squash - washed but not peeled

• 200ml water

• 1 tablespoon of sugar

• 1 x 400g tin of chickpeas - drained

• 1 x 400g tin of good quality plum tomatoes - including their juice

• 1 heaped tablespoon of tomato puree (paste in the USA)

• 2 handfuls of pre-washed baby spinach

• a small bunch of fresh coriander - leaves only and chopped

• salt to taste

Can you freeze butternut curry?

Absolutely, you can just check out my top tip!

If you think you'll have too much, you can always freeze a portion or two, but leave out the spinach. 

Then, when you defrost it and heat it up, you can add the spinach then.

Butternut squash and spinach - Superfoods

Butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium.

Spinach is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health.

They also provide protein, iron, vitamins, and minerals.

Not only that, but the fibre in the butternut squash may also help with weight control by keeping you full longer, so you eat less; how very marvellous!

Butternut squash works well in many curries, especially in Jamie Oliver's Vegetable Rogan Josh recipe. 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

butternut squash and chickpea curry, vegetarian curry recipe, Jamie Oliver

vegetarian, curry, main, dinner

Indian

Yield: 2-4

Author: Jan Bennett

Butternut Squash and Chickpea Curry

A delicious veggie curry that's easy to make.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Cook modePrevent screen from turning off

Ingredients

• sunflower or vegetable oil
• 1 large onion - peeled and chopped into small dice
• 2 fat cloves of garlic - peeled and finely chopped
• fresh ginger - peeled and finely chopped to make 1 teaspoon
• 1 teaspoon of Panch Phoran - see note below on how to make it
• a pinch of dried chilli flakes
• ½ teaspoon of turmeric
• 1 teaspoon of garam masala
• 1 tablespoon ground cumin
• 1 bay leaf

You will also need

• 1 medium butternut squash - washed but not peeled
• 200ml water
• 1 tablespoon of sugar
• 1 x 400g tin of chickpeas - drained
• 1 x 400g tin of good quality plum tomatoes - including their juice
• 1 heaped tablespoon of tomato puree (paste in the USA)
• 2 handfuls of pre-washed baby spinach
• a small bunch of fresh coriander - leaves only and chopped
• salt to taste

Instructions

1. Start by gathering and preparing the ingredients and equipment; it makes cooking so much easier.
2. Prepare the butternut by cutting it in half across the middle (we're only using the neck). Wrap the base in cling film, put it into the fridge for another day. Quarter the neck part only and slice into 1 cm chunks.
3. In a large lidded frying pan, heat a good glug or two of oil (about 2 tablespoons) and throw in the panch phoran and the chilli flakes; stirring and taking care it doesn't burn, cook for just a minute.
4. Now add the turmeric, garam masala, ground cumin and the bay leaf. Stir then add the onions, garlic and ginger, stirring to coat in the lovely spices.
5. Add 1 heaped tablespoon of tomato puree (paste in the USA) and cook for just one minute.
6. Now add 200 ml of water along with the tin of tomatoes, including their juice. Throw in the sliced butternut and put the lid on. Cook over medium heat for about 20-25 minutes, or until the butternut is tender.
7. Remove the lid and squish the tomatoes, then add the sugar along with the drained chickpeas. You can mash some of the chickpeas and butternut up too to create different textures. Cook for another 10 minutes.
8. Stir well and have a taste, and add salt if you think it needs it - adjust the spices, adding more chilli flakes if you like it hot.
9. Add the spinach and give it 2 minutes to wilt.
10. Sprinkle over the chopped coriander and serve immediately with basmati rice and naan.

Notes

To make Panch Phoran, mix equal quantities of fenugreek seeds, nigella seeds, fennel seeds, cumin seeds and black mustard seeds. Store the rest in an airtight container.

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