Butternut Squash Chana Masala…

We love a curry, they are the type of dishes you can adjust the heat to suit your tastes and can batch cook making them perfect to add quick meals to the freezer for days you need something quick.

This dish has no meat in it but you can add anything you wish to it, we just like having a vegetable dish to have alongside something like a chicken tikka masala or even just on its own. You can also replace the butternut squash with sweet potato or another root vegetable if you wished but adjust the cooking times to suit.


Some recommended items from our kitchen for making this dish…

  • Family size multi function cooker, this is used in several of our recipes.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.

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Butternut Squash Chana Masala


Serves 4 as a main dish

  • 1 large onion, peeled and finely diced
  • 2 teaspoons lazy garlic
  • 2cm piece root ginger, peeled and finely diced
  • 1 medium butternut squash, peeled, deseeded and chopped into chunks
  • 2 yellow bell peppers, deseeded and chopped into chunks
  • 1 teaspoon nigella seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground coriander
  • Small pack of fresh coriander, finely chopped
  • 1 teaspoon chilli flakes
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 1 tablespoon lemon juice
  1. Preheat oven to 200Β°C.
  2. Tip the drained chick peas into a baking tray and spray with a little frylight and season with salt. Cook in the oven for 20-30 minutes or until golden.
  3. Meanwhile in a large pan spray a little frylight and place on a medium heat. Add the nigella seeds and cumin seeds and stir fry for around a minute to infuse the pan, then add the onion and reduce the heat to low. Cook for 5 minutes or until lightly browned.
  4. Add the garlic, ginger, fresh coriander and cook for 1 minute stirring continuously.
  5. Next add the ground coriander, chilli flakes and turmeric and cook for another minute.
  6. Take the chickpeas out the oven and add to the pan along with the tomatoes, bell peppers, butternut squash and 400ml cold water and season to taste.
  7. Bring to a simmer over a medium heat and leave to bubble for 20 – 25 minutes or until the sauce is thick ad the squash is cooked.
  8. Take off the heat and stir in the garam masala and lemon juice. Serve with boiled rice or along side another dish.