Squash and Chickpea Balti


Squash and Chickpea Balti

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 6

Tip ~


1 large onion, peeled and chopped

4 garlic cloves, peeled and chopped

4 red chillies, deseeded and chopped

2 tsp grated fresh root ginger

4 tbsp sunflower oil

2 tsp ground coriander

1 tsp each ground cinnamon, paprika, fenugreek, tumeric and mustard powder

½ tsp ground cumin

3 cardamom pods, bruised

450g / 1lb ripe tomatoes, chopped

350g / 12oz butternut squash, peeled and cut into 1 inch cubes

350g / 12oz peeled potatoes, cut into 1 inch cubes

2 tbsp lemon juice

400g can chickpeas, drained

225g / 8oz French beans, halved

Salt and pepper

Coriander leaves to garnish


  • Put the onion, garlic, chillies and ginger into a food processor and blend until fairly smooth.
  • Heat the oil in a saucepan, add the onion mixture and fry gently for 10 minutes until lightly golden, then stir in the spices. Add the tomatoes and cook for a further 5 minutes.
  • Add the potatoes and squash to the pan with the lemon juice, chickpeas and 450ml / ¾ pint water. Bring to the boil, partially cover and simmer for 30 - 45 minutes until the potatoes are tender.
  • Add the French beans and cook for a further 5 - 10 minutes. Season with salt and pepper to taste.
  • Scatter over the coriander and serve with naan bread and poppadoms.