Butternut Squash & Chickpea Korma with Onion Raita

Serving size

1 person 2 people 4 people

Ingredients

1 onion
80g greek style yoghurt (Milk)
20g baby spinach
300ml korma sauce (Milk, Nuts)

(Tomatoes, Water, Cream (Milk), Onion, Natural Yoghurt (Milk), Cashew Nuts (Nuts), Rapeseed Oil, Salt, Sugar, Garlic, Ginger, Almonds (Nuts), Melon Seeds, Ghee (Milk), Chironji (Nuts), Turmeric Powder, Chilli Powder, Kewra Water, Cardamom, Garam Masala, Rose Water, Black Cumin Seeds, Saffron.)
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 small butternut squash
80g brown rice

(100% Brown Rice)
1 tsp cumin seeds
1 midi cucumber
1 handful of fresh coriander
1 handful of fresh mint
230g chickpeas

(Chickpeas, water, salt)

Allergens

Contains: Milk, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	818Kcal
	463kJ	3422kJ
Fat	5.1g	38g
of which saturates	1.3g	9.8g
Carbohydrates	11g	82g
of which sugars	2.7g	20g
Protein	3.0g	22g
Salt	0.55g	4.0g
Fibre	2.5g	19g

Ingredients

1 handful of fresh coriander (use half)
1 handful of fresh mint (use half)
2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 tsp cumin seeds (use half)
1 onion (use half)
80g brown rice (use half)

(100% Brown Rice)
20g baby spinach (use half)
1 midi cucumber (use half)
80g greek style yoghurt (use half) (Milk)
1 small butternut squash (use half)
230g chickpeas (use half)

(Chickpeas, water, salt)
300ml korma sauce (use half) (Milk, Nuts)

(Tomatoes, Water, Cream (Milk), Onion, Natural Yoghurt (Milk), Cashew Nuts (Nuts), Rapeseed Oil, Salt, Sugar, Garlic, Ginger, Almonds (Nuts), Melon Seeds, Ghee (Milk), Chironji (Nuts), Turmeric Powder, Chilli Powder, Kewra Water, Cardamom, Garam Masala, Rose Water, Black Cumin Seeds, Saffron.)

Allergens

Contains: Milk, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	818Kcal
	463kJ	3422kJ
Fat	5.1g	38g
of which saturates	1.3g	9.8g
Carbohydrates	11g	82g
of which sugars	2.7g	20g
Protein	3.0g	22g
Salt	0.55g	4.0g
Fibre	2.5g	19g

Back

1/3 daily fibre 5 of 5 a day Low sat fat

Butternut Squash & Chickpea Korma with Onion Raita

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Dairy

Elevate your home cooking with Gymkhana Fine Food’s brand-new Korma sauce. Inspired by Gymkhana’s Michelin-starred restaurant, you'll roast vibrant butternut squash until golden. Then stir through chunky chickpeas, simmering away in their creamy Korma Cooking Sauce (you'll get a full-sized jar with your recipe). Dish up with a creamy onion raita & fragrant cumin rice. Michelin-star flavour on the table in no time.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a sieve, a peeler, a large frying pan, a medium frying pan, a grater & a medium bowl

Get the rice on & roast the squash

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes
Place onto the lined baking tray, toss with the curry powder, drizzle with 1 tsp oil and season with salt and pepper. Roast for 25-30 mins, until soft and golden

Get the curry on

Drain and rinse the chickpeas. Rinse the spinach. Thinly slice half the onion, then finely dice the remaining half
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the sliced onion and cook for 4-5 mins, until soft. Add the korma sauce and chickpeas
Simmer for 5 mins, then add the spinach in the final minute of cooking, until wilted

Make the raita

Finely grate the cucumber and squeeze out the liquid. Pick the mint leaves from the stalks and finely chop, along with the coriander
To the medium bowl, add the cucumber, half the mint and coriander, the diced onion and yoghurt. Season with salt and pepper

Make the cumin rice

Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the cumin seeds and toast for 30 secs, until fragrant
Add the cooked rice and mix together. Season with salt and pepper

Finish & plate up

Stir the roasted butternut squash through the curry
Share the butternut squash curry between bowls, with the cumin rice alongside. Garnish with the remaining chopped mint and coriander. Dollop over the raita