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Chickpea, Butternut and Coconut Curry


A pared back yet fragrant curry with just a hint of chilli which is great with Viognier,  Riesling or a Sauvignon blend. Try The Berry Box White for starters – a blend of Sauvignon, Semillon and a dash of Viognier which combines fragrant tropical fruit, bright acidity and a hint of sweetness on the finish.


1 tbsp extra virgin coconut oil

1 can chickpeas

1 can coconut milk

1 butternut squash, peeled, deseeded and cut into 1 inch cubes

4 cloves

1 red chilli, deseeded and finely chopped

2 cardamom pods

2 onions, finely chopped

4 cloves garlic, finely chopped

1 tbsp medium curry powder

240g basmati rice, washed

Naan bread, to serve

4 tbsp greek style yoghurt

2 large handfuls of coriander leaves, roughly chopped

Salt and pepper to taste


  1. Heat the oil in a skillet and fry the onions until soft, add the garlic, chilli and spices and fry for a further 3 minutes.
  2. Add the butternut squash and the coconut milk, bring to the boil and simmer for 30 minutes until the squash is soft. Add 1 handful of chopped coriander leaves. Season to taste.
  3. Meanwhile bring a large pan of salted water to the boil and cook rice for about 15 minutes or until tender. Toast the naan breads in the toaster.
  4. Serve the curry poured over the rice with a tablespoon of yoghurt and the coriander sprinkled on top and the naan breads on the side. Pour yourself a glass – go on, you deserved it!


Recipe by: Kate

(Grabbed from: