Squash & Chickpea Korma Curry with Brown Rice & Cucumber Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 midi cucumber
4 tbsp korma paste (Mustard)

(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
400ml coconut milk

(Coconut, Water)
1 handful of fresh mint
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
80g greek style yoghurt (Milk)
460g chickpeas

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
1 large butternut squash
200g brown rice

(100% Brown Rice)
40g baby spinach
1 onion

Allergens

Contains: Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	628Kcal
	451kJ	2629kJ
Fat	4.6g	27g
of which saturates	3.0g	17g
Carbohydrates	12g	73g
of which sugars	1.9g	11g
Protein	2.4g	14g
Salt	0.2g	1.2g
Fibre	2.2g	13g

Back

2/3 daily fibre 4 of 5 a day

Squash & Chickpea Korma Curry with Brown Rice & Cucumber Yoghurt

Prep time: 20 mins

Total time: 35 mins

Cuisine: Indian

Food group: Dairy

This fragrant curry is a bowlful of comfort. Starring delicate butternut squash, roasted until golden, then stirred through a creamy korma, alongside chunky chickpeas. Dish up alongside fluffy brown rice, then drizzle with cooling cucumber yoghurt, to complete the feast.

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 / air fryer 200C
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a small bowl, a sieve, a measuring jug & a peeler

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 half the curry powder, drizzle with 1 tsp olive oil and season with salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden

Do the prep

Drain and rinse the chickpeas. Rinse the spinach. Thinly slice the onion. Dice the cucumber into 1cm chunks. Pick the mint leaves from the stalks and finely chop
Add the cucumber, mint and yoghurt to the small bowl. Season with a pinch of salt and pepper

Simmer the curry

Heat the large frying pan with 2 tsp olive oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until soft. Season with salt and pepper
Add the korma paste, ginger & garlic paste and remaining curry powder and cook for another 2 mins, until fragrant
Stir in the coconut milk, chickpeas and 50ml water. Bring to the boil and simmer for 6-8 mins, until thickened slightly

Finishing touches

Add the spinach to the curry in the final minute of cooking and stir until wilted
When ready, gently stir in the roasted butternut squash and season to taste

Plate up

Serve the squash curry into bowls, with the rice alongside. Dollop over the cucumber yoghurt

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