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Easy Balti Curry with chickpea and squash

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.

20 minutes

Serves 4

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  • 1 x 400g tin of cooked butterbean
  • 1 x 400g 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
  • Cinnamon stick or ½ tsp ground
  • 1 tsp Turmeric
  • 2 tsp Garam masala
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp salt
  • 1 x tin 400g chopped tomatoes
  • 1 x 400g tin coconut milk
  • Approx 650g 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. Add the chopped pumpkin/ squash along with a generous pinch of salt, add 1-2 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!


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