Serves 6 + 2 leftover portions
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Chickpeas, ginger, spices and coconut milk combine to make a thick and aromatic curry. Try pairing with Jamie Oliver’s naan recipe, or our very own samosas to complete the spread.

Jamie Oliver: Together will be premiering on BBC Lifestyle on Tuesday, 1st February at 7:25pm, on StarHub channel 432 and BBC Player | Singtel channel 255


  • 1 butternut squash (1.2 kg)
  • 1 onion
  • 2 cloves of garlic
  • 4 cm piece of ginger
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tsp medium curry powder
  • 300 g ripe cherry tomatoes
  • 2 tinned pineapple rings in juice
  • 1 x 400 ml tin of light coconut milk
  • 1 x 400 g tin of chickpeas


  • 2 sprigs of coriander, to serve



You can make this on the day, if you prefer. Preheat the oven to 180 C. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2 cm chunks.


Place in a roasting tray, toss with 1 tbsp  of olive oil and a pinch of sea salt and black pepper, then roast for 1 hr, or until soft and caramelised.


Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over.


Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 mins to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth.


Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice.


Cool, cover and refrigerate overnight.



Preheat the oven to 150 C. Place the covered pan of curry in the oven until hot through – about 1 hr. Nice with picked coriander leaves.

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