Butternut Squash Masala

Ingredients

2 small butternut squash, peeled, seeded, and cubed (or 1 large)
2 cans chickpeas (400g each), drained and rinsed
2 large onions, finely chopped
4 cups fresh spinach
4 cloves garlic, minced
2-inch piece ginger, grated
4 tbsp oil or ghee
2 tsp cumin seeds
2 tsp mustard seeds (optional)
2 tsp coriander powder
2 tsp cumin powder
1 tsp turmeric
1 tsp chili powder (adjust to taste)
2 tsp garam masala
1 tsp smoked paprika (optional)
2 large tomatoes, chopped (or 1 cup canned tomato puree)
1 cup coconut milk (full fat for creaminess)
1 cup water or vegetable stock (adjust for desired gravy consistency)
Salt, to taste
Fresh coriander leaves, for garnish

A veggie packed, healthy, and comforting take on the classic masala! This dish turns seasonal squash into a star, blending it with chickpeas, fresh spinach, and a rich, creamy coconut gravy. Perfectly spiced yet gentle on the palate, it’s a warm hug in a bowl full of flavour, fibre, and goodness.

1. Roast the Squash (Optional for extra flavor):

Preheat oven to 200°C / 400°F.
Toss cubed squash with 2 tbsp oil, salt, and smoked paprika.
Roast for 25–30 minutes until golden and tender.

2. Make the Masala Base:

Heat 2 tbsp oil in a large pan over medium heat.
Add cumin seeds (and mustard seeds if using) and let them sizzle.
Add onions and sauté until golden brown.
Stir in garlic and ginger; cook 1–2 minutes.
Add turmeric, coriander, cumin, chili powder; cook 1 minute.
Add tomatoes or puree, cook 5 minutes until soft and saucy.

3. Add Squash, Chickpeas & Coconut Milk:

Add roasted squash and chickpeas to the masala.
Pour in coconut milk and water/stock; stir gently.
Simmer 10 minutes until flavours combine and gravy is creamy.

4. Finish & Serve:

Add spinach and garam masala; cook 2–3 minutes until wilted.
Adjust salt and spice to taste.
Garnish with fresh coriander leaves.
Serve hot with rice, naan, or roti.