Summer squash and chickpea curry

As summer squashes tend to contain more water and have a less concentrated flavour than the winter squash like butternut or pumpkin, they benefit from being cooked with spicier flavours.


  • 4 cloves of garlic, peeled and finely chopped
  • Piece of ginger,peeled and chopped
  • 3 onions, peeled and chopped
  • Half a jar of tomato passata
  • tin of coconut mik
  • 1 tsp black mustard seeds
  • 1 tsp cardamom seeds
  • 1 teaspoon chilli powder
  • 2 tsps turmeric
  • Olive oil or vegetable oil
  • summer squash
  • tin of chickpeas


Thinly slice the squash. Sauté the finely chopped onion, garlic and ginger in the oil with the spices until the onions are soft and translucent. Add the squash and sauté in the oil and spices for 10 minutes until soft. Add the coconut milk and passata and leave to cook for 40 minutes on a gentle simmer. Add the drained, rinsed chickpeas and cook for another 5 minutes. Check seasoning adding salt and pepper if necessary. Serve with rice and some fresh coriander chopped on top.

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