Roast Butternut and Chickpea Curry

Recipe Date: Jun 9, 2023
Difficulty: Easy
Measurements: Imperial (US)

Indulge in the irresistible flavours of our Roasted Butternut and Chickpea Curry. Experience the perfect balance of tender roasted butternut cubes and hearty chickpeas, enveloped in a fragrant blend of spices. This creamy and aromatic curry, simmered in coconut milk and vegetable stock, is a culinary delight that will leave you craving more.

Enjoy it over fluffy basmati rice, accompanied by warm naan bread for a truly satisfying meal. Get ready to savour every delicious bite of this mouth-watering dish.

Pair with our Village Pinot Noir


  • 3 cups Butternut cubes
  • 10 ml Coconut Oil
  • 1 Onion
  • 10ml Garlic
  • 10ml Ginger
  • 75ml Curry Powder
  • 30ml Garam Masala
  • 30ml Ground Cumin
  • 5ml Cumin Seeds
  • 50ml Ground Turmeric
  • 230ml Coconut Milk
  • 250ml Chickpeas
  • 50ml Vegetables Stock
  • Salt and pepper to taste


Cut butternut into cubes and place in a large baking tray together with the oil, salt and pepper, roast for about 30-40 minutes in a preheated oven at 180°C.

Now start the curry while the butternut is roasting. Heat coconut oil in a pot and add finely chopped onion.

Fry until transparent, then add garlic and ginger. Add the spices, let it cook until fragrant, 6 to 8 minutes.

Add coconut milk and vegetable stock and bring to a gentle simmer. Add drained chickpeas and cook for another 5 to 10 minutes.

Add the roasted butternut, stir through and serve, topping-up with coriander yogurt. Dish over basmati rice and serve with naan bread.