Roasted Cumin, Chickpea & Spinach Curry

Roasted Cumin, Chickpea & Spinach Curry

Roasted Cumin, Chickpea & Spinach Curry

Prep Time
10 Minutes
Cook Time
20 Minutes
A deliciously different vegetable curry with butternut squash, chickpeas and spinach seasoned with Korma Curry Spices and roasted crushed Cumin Seed.
  • 3 teaspoon Cumin Seeds

  • 1 tablespoons oil

  • 1 red onion, sliced

  • 2 tablespoons Curry Spices Korma

  • 325 gram (11 ounce) butternut squash, diced

  • 400 millilitre tin coconut milk

  • 400 gram tin chickpeas, drained

  • 200 gram (7 ounce) spinach

  • 2 teaspoon lemon juice

  • 1 tablespoons Coriander Leaf

  • Schwartz Sea Salt


  • 1 Dry-fry the Cumin Seeds in a frying pan for 30 seconds, remove and lightly crush 2 tsp with a pestle and mortar. Set aside separately from the remaining Whole Cumin Seeds.
  • 2 Heat the oil in a large pan and fry the onion on a low-heat for 5 minutes, until softened and golden brown.
  • 3 Add the Korma Curry Spices and crushed Cumin Seeds and fry for 1 minute to release the flavours. Add the butternut squash, coconut milk and chickpeas. Bring to the boil, cover tightly and simmer for 10 minutes, until the squash is tender.
  • 4 Add the spinach and stir through until wilted. Season with the lemon juice and Sea Salt, as desired and garnish with the reserved Whole Cumin Seeds and Coriander Leaf.
  • 5 Serve immediately with warm naan bread.