Autumn, Winter, Main

Chickpea Makhani with Spiced Roasted Squash

This recipe was created in collaboration with Robert Welch, for National Curry week. It was created to showcase some of their beautiful products. However the recipe was equally as important in my brief.

This can be made with any winter squash you like, you can also cut into into chunks rather than wedges and stir it through the creamy coconut Chickpea Curry.

Makhani, is a creamy tomato curry often known as butter chicken, it also included cashew nuts and is hugely popular in North India.




1 medium onion diced

3 medium vine tomatoes roughly chopped

Large thumb sized piece ginger peeled finely grated

4 garlic cloves finely grated

1 green chilli deseeded and roughly chopped (i used a jalapeno)

2 tbs tomato puree

½ tsp cumin seeds

½ tsp coriander seeds

1 tsp sea salt

½ tsp freshly ground black pepper

8-10 cashew nuts

1 tsb light oil such as ground nut


2 tbs light oil

1 tin chopped tomato

1 tin coconut milk

620g jar or 2 tins chickpeas drained and rinsed

Large thumb sized piece ginger peeled finely grated

4 garlic cloves finely grated

1 tsp chilli powder

½ tsp ground turmeric

1tsp ground coriander

1 tsp garam masala

½ tsp cumin seeds

½ tsp fenugreek seeds

4 cardamon pods bashed to release seeds

2-3 curry leaves (optional)

3 bay leaves

2 cloves

¼ tsp asafoetida(optional)

1 tsp caster sugar

1 tsp sea salt

Freshly ground black pepper

Roasted Crown prince or squash of choice

6-8 wedges of squash of choice, crown prince, Delica pumpkin, or butternut all work very well.

250ml plain yogurt

½ green chilli finely chopped

Thumb size of ginger peeled and finely grated

1 garlic clove finely grated

½ tsp turmeric

1 tsp garam masala

1 tbs light oil

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp sea salt

Freshly ground black pepper

Quick pickled red cabbage

½ red cabbage shredded

1 tsp sea salt

Juice ½ lemon

To serve

Coriander leaves

Plain yogurt

Nigella or black sesame seeds

Sliced jalapeno or other chilli

Quick pickled red cabbage

Chapatti or naan

Basmati rice

Lime wedges

Mango chutney


  1. Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.
  2. Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.
  3. Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.
  4. In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.
  5. Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.
  6. Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.
  7. Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.
  8. Pre heat the oven to 180°C fan.
  9. Line a baking tray with foil or parchment.
  10. Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with you hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40minutes.
  11. Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.
  12. Prep all your side dishes and toppings ready to serve.
  13. Check the curry and taste again for seasoning.
  14. When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.
  15. Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves.
  16. Chapattis or naan on side and some mango chutney.

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