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.
Butternut Squash & Chickpea Korma with Onion Raita
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.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, 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)
Nutritional Information
Calories: 818
Protein: 22g
Carbs: 82g
Fat: 38g
Ingredients
- 1 handful of fresh coriander (use half)
- 1 handful of fresh mint (use half)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, 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.)
Nutritional Information
Calories: 818
Protein: 22g
Carbs: 82g
Fat: 38g
Butternut Squash & Chickpea Korma with Onion Raita
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.
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Cooking Instructions
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
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