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.
South Indian Chickpea, Squash & Kale Curry
A grounding, good-for-you, Keralan-spiced curry. Made with 100% plant-based ingredients. Think full-of-fibre chickpeas, golden squash, green kale and fresh mint leaves. All simmered with coconut cream, tomatoes and warming spices. It's like a hug in a bowl!
1/3 daily fibre
7 plants
Serving size
Ingredients
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sliced kale
- 1 handful of fresh mint
- 40g creamed coconut
- 200g seasonal mixed tomatoes
- 320g diced butternut squash
- 2 tbsp Keralan spice mix (Ground Coriander, Crushed Chilli, Ground Cinnamon, Ground Black Pepper, Ground Cumin, Ground Turmeric, Ground Star Anise, Ground Cloves, Ground Caraway, Ground Fenugreek, Ground Cardamom, Ground Nutmeg, Black Onion Seeds, Rapeseed Oil.)
- 460g chickpeas (Chickpeas, water, salt)
- 160g brown rice (brown rice (100%))
- 1 onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 527
Protein: 16g
Carbs: 51g
Fat: 19g
South Indian Chickpea, Squash & Kale Curry
A grounding, good-for-you, Keralan-spiced curry. Made with 100% plant-based ingredients. Think full-of-fibre chickpeas, golden squash, green kale and fresh mint leaves. All simmered with coconut cream, tomatoes and warming spices. It's like a hug in a bowl!
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Meanwhile, dice the onion into 2cm chunks. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the squash and onion and cook for 4-5 mins, until softened. Meanwhile, drain and rinse the chickpeas. Quarter the tomatoes.
- Add the ginger and garlic paste and Keralan spice mix to the pan. Cook for 1 min, then add the sundried tomato paste and 500ml hot water. Crumble in the stock cube and stir. Add the chickpeas, creamed coconut and tomatoes then bring to a boil.
- Cover with a lid and simmer for 15-20 mins, until the squash is cooked. Season with sea salt and black pepper.
- Pick the mint leaves from the stalks and finely chop. Add the kale and half the mint to the curry. Simmer for 2-3 mins, until the sauce thickens.
- Serve the curry in bowls with the rice alongside. Scatter the remaining mint on top.
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