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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 2 full-sized jars 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
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 onion
- 2 tsp cumin seeds
- 600ml 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.)
- 1 handful of fresh coriander
- 40g baby spinach
- 1 cucumber
- 200g brown rice (100% Brown Rice)
- 1 large butternut squash
- 460g chickpeas (Chickpeas, water, salt)
- 160g greek style yoghurt (Milk)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh mint
Nutritional Information
Calories: 802
Protein: 22g
Carbs: 85g
Fat: 34g
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 2 full-sized jars 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 large 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
- Meanwhile, 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
Simmer the curry
- Drain and rinse the chickpeas. Rinse the spinach. Thinly slice 1 onion, then finely dice the other
- 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 two jars of korma sauce and chickpeas. Simmer for 5 mins
- Add the spinach in the final minute of cooking and stir until wilted. Season with salt and pepper
Raita time
- Finely grate the cucumber and squeeze out the liquid. Pick the mint leaves from the stalks and finely chop, along with the coriander
- Add the cucumber, half the mint and coriander, the diced onion and yoghurt to the medium bowl. 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
Plate up
- Stir the roasted butternut squash through the curry
- Serve the butternut squash curry into bowls, with the cumin rice alongside
- Garnish with the remaining mint and coriander. Dollop over the raita
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