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.
Serving size
Ingredients
Ingredients
-
4 tsp ginger & garlic paste
- 1 midi cucumber
-
4 tbsp korma paste (Mustard)
-
400ml coconut milk
- 1 handful of fresh mint
-
1 tbsp curry powder
- 80g greek style yoghurt (Milk)
-
460g chickpeas
- 1 large butternut squash
-
200g brown rice
- 40g baby spinach
- 1 onion
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 628Kcal |
| 523kJ | 2629kJ | |
| Fat | 5.3g | 27g |
| of which saturates | 3.4g | 17g |
| Carbohydrates | 14g | 73g |
| of which sugars | 2.2g | 11g |
| Protein | 2.8g | 14g |
| Salt | 0.24g | 1.2g |
| Fibre | 2.5g | 13g |
Squash & Chickpea Korma Curry with Mint Cucumber Yoghurt
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.
Cooking Instructions
Cooking Instructions
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 sieve, a peeler, a large frying pan & a small bowl
Get the rice on & roast the squash
- 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 oil and season with salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
- Meanwhile, add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
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 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 butternut squash curry into bowls, with the rice alongside
- Dollop over the raita
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