Easy balti curry with chickpea and squash

Easy Balti Curry

We love curries, this Balti Curry is so easy to make, comforting and a total crowd pleaser. Only takes 20 minutes to make and is gluten free. Great for batch cooking too!

Takes: 20 mins | Makes: 4 Servings | Difficulty: Beginner

This Balti curry recipe is a delicious rich tomato based curry dish. In this recipe we like to use pumpkin when it’s in season but you can easily use sweet potato or butternut squash and make it any time of year. We like to leave the skin on our veg where possible as thats where lots of the fibre is. Balti curry recipes like many Indian dishes uses a lot of spices to give a great depth of flavour but don’t worry if you don’t have all the ground spices to hand you can simply use curry powder and a bit of chilli if you like. We love this recipe as it’s really adaptable to whatever you have in the fridge and cupboard, simply use your favourite veg and cooked beans and any leafy greens you like.

FAQ – frequently asked questions

Can I substitute the pumpkin?

Yes of course, when pumpkins are not in season we love to just replace them with equal portion of similar veg such as sweet potato or butternut squash or even carrots.

What if I don’t have all the spices in the recipe?

No problem, simply use an equal amount of curry powder in place of all the different spices.

Can I freeze this dish?

Yes indeed it freezes really well and heats up great.

How am I best storing this?

Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.

If i don’t have red onions can i use regular ones?

Yes indeed, white onions, green onions, leeks or even scallions can work in place, the onions function as the base flavours

How long does this dish last in the fridge?

It will last for 2 days in the fridge

Can I use low fat coconut milk


Serving suggestions for this Easy Balti Curry?

Our favourite Curry recipes

Easy Balti Curry with chickpea and squash

Easy Balti Curry

Pumpkin and squash are in season here in Ireland, and with the cosy weather of Autumn beginning, this is an easy quick recipe for a delicious Balti curry with chickpeas or your favourite beans of choice. The name Balti comes from the little metal Balti dish these curries are served in but you can use a saucepan or wide bottomed frying pan.


Serves 4


  • 400 g tin of cooked butterbean
  • 400 g tin of cooked chickpeas
  • 1 large Onion
  • 2 cloves Garlic
  • 5 cm piece of fresh ginger
  • ½ tsp Chilli flake – optional if you prefer less heat
  • 1/2 tsp ground cinnamon
  • 1 tsp Turmeric
  • 2 tsp Garam masala
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp salt
  • 400 g tin chopped tomatoes
  • 400 g tin low fat coconut milk
  • 650 g pumpkin/squash
  • 90 g Baby spinach
  • 15 g of Fresh coriander / cilantro or herb of choice


  • Method;
  • Drain and rinse the butter beans and chickpeas or cooked beans of choice. Roughly chop the fresh coriander or herb of choice
  • Blend or finely chop the onion, ginger, garlic, add to the pan with chilli flakes and ½ tsp of salt, cook on medium until onions are soft and start to lightly brown, this shold take about 5 mins. If they start to stick to the pan, add a couple of tablespoons of water and 'deglaze' the pan. Add the chopped pumpkin/ squash along with a generous pinch of salt, add 4 tbsp of water, cover the pan with a tight fitting lid, cook for 5-10 mins until the pumpkin/squash has started to cook through. If the pumpkin or squash does start to stick add another 1-2tbsp of water and loosen it from the pan.
  • Add the tin of chopped tomatoes, the tin of coconut milk, all the spices, 200ml of water, the remaining ½ tsp of salt, cook for 5 mins, stirring occasionally, finally add the baby spinach and stir through to wilt, garnish with fresh coriander and serve with your favourite cooked grain or Naan bread. Enjoy!


Calories: 464kcalCarbohydrates: 74gProtein: 21gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1280mgPotassium: 1649mgFiber: 17gSugar: 15gVitamin A: 16522IUVitamin C: 36mgCalcium: 207mgIron: 9mg


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  1. Steve says:

    5 stars
    We cooked this recipe with friends from Canada and they loved it – super easy to make and made a wonderful autumn dish

  2. Jess says:

    5 stars
    Just made this for dinner. Super easy to make. Served over brown rice and it was outstanding.

  3. Susan Glew says:

    5 stars
    That looks delish, lovin’ your healthy recipes, thankyou

  4. Sadie says:

    5 stars
    Loved this dish, will defiantly make it again 😋

  5. Nors says:

    5 stars
    This was the first dish that I made from the Happy Pear ( Great name, describes you well ) A chilly Canadian Night was warmed up by this delicious dinner! We loved it and the next day, the left overs were just as tasty 🙂 Thank you so much for making eating healthy both easy and entertaining <3

  6. Sadie says:

    5 stars
    One of my favorite recipes even if there is no mention when to add the chickpeas and butter beans to the pot 😋 blooming lovely 😋

  7. Chirene says:

    Am trying it now but when do I add the beans and chickpeas?

  8. Abigail Caine says:

    In response to video – yes please to all the spices, I’m loving the learning and freedom of not using a bought mix. Looks delicious, cooking tonight.

  9. Lisa says:

    4 stars
    This tastes great but it doesn’t say when to add the beans and chickpeas, please can this be updated?

4.86 from 7 votes

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