Roasted Squash and Chickpea Korma: A Hug in a Bowl

Published on August 7th, 2025

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Intermediate

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Have you ever had one of those days when all you want is a warm, creamy curry to wrap you up like a blanket? The kind of meal that feels like home — even if your home never had anything remotely resembling a korma in its kitchen growing up? This roasted squash and chickpea korma is exactly that: comforting, flavour-packed, and blissfully easy to make.

Whether you're craving something cozy for a Sunday dinner or looking for a meat-free midweek masterpiece, this squash chickpea korma recipe delivers on every front — without a mountain of washing up or hours spent at the stove.

Why You’ll Love This Roasted Butternut Squash Chickpea Korma

This isn’t just any curry — it’s a vegetable chickpea korma with squash that brings big flavour without the fuss. Think roasted butternut squash with caramelised edges, tender chickpeas, a velvety coconut-almond sauce, and a spoonful of Patak’s korma paste to dial up the depth. It's hearty, rich, and still surprisingly light — the perfect balance of indulgent and nourishing.

• Naturally vegan and dairy-free
• Packed with plant protein and fibre
• One tray, one pot = minimal clean-up
• Weeknight-friendly but special enough for guests

Pair it with hot, fluffy basmati rice, crispy pappadums, and a tangy lime pickle, and you’ve got a restaurant-style curry night right from your kitchen.

Ingredients (serves 4)

1 medium butternut squash (~1kg), peeled and chopped
2½ tbsp vegetable oil
400g can chickpeas, rinsed and drained
1 onion, finely chopped
2 garlic cloves
15g fresh ginger, finely chopped
145g Curry Paste
50ml water
400ml can coconut milk
200ml vegetable stock
50g ground almonds
4 tbsp dairy-free yoghurt (for creaminess)

Instructions:

Preheat your oven to 220°C (gas mark 7). Toss your squash chunks in 2 tbsp oil, season generously, and spread them out on a baking tray. Roast for 20 minutes. While that’s going, coat your chickpeas with 1 tbsp oil and a pinch of salt. After 20 minutes, flip the squash, add the chickpeas to the tray, and roast for another 15–20 minutes until the squash is golden and everything smells incredible.
In a large pan, heat ½ tbsp of oil and sauté the chopped onion for 5 minutes until soft and golden. Add the garlic and ginger, cook for 2 minutes, then stir in the korma spice paste. Fry everything for another 2 minutes until the spices bloom. Add 50ml of water and let it cook down. Then pour in the coconut milk and vegetable stock. Bring to a gentle simmer and let those flavours meld for 10 minutes.
Stir in the roasted squash and chickpeas, followed by the ground almonds. Simmer gently for 5 minutes, then remove from the heat and stir in the yoghurt alternative. Scatter with fresh coriander and serve hot. Trust us — this one’s a keeper.

Make It Yours

Want to switch things up? This roasted butternut squash chickpea korma is super versatile:

• Sub in sweet potato or pumpkin for the squash
• Use cashew cream instead of yoghurt for extra richness
• Add spinach or peas for more greens
• Make it spicy with a pinch of chilli flakes

It’s also a dream for meal prep — store leftovers in the fridge for up to 3 days, or freeze for a rainy-day rescue.

Final Thoughts

This isn’t just dinner — it’s a moment. A pause in the chaos. A curry that soothes your soul while still hitting all the right flavour notes. Whether you’re feeding friends, family, or just yourself (you legend), this squash chickpea korma recipe deserves a permanent spot in your weekly rotation.

Serve it all with basmati rice, lime pickle and crunchy pappadums on the side.

So grab that squash, crank the oven, and get ready to fall head over heels for your new favourite curry.