Chickpea, squash & tomato curry with beetroot pickle, brown rice and coconut yoghurt

Our bodies naturally crave carbs during the winter months which may be a way of helping to promote serotonin production (the feel-good hormone). He’s a s…

Chickpea, squash & tomato curry with beetroot pickle, brown rice and coconut yoghurt

Try this amazing chickpea, squash & tomato curry with beetroot pickle, brown rice and coconut yoghurt recipe. It's packed with brightly colours and delivers a  sweet,nutty punch of vitamins, minerals, fibre and antioxidants.  This curry also uses spices such as turmeric which has been shown to have a powerful antioxidant effect on the body.

Serves: 4
Prep: 10 minutes
Cooking time: 50 minutes


For the beetroot pickle

  • 2 tsp cumin seeds
  • 2 beetroots, peeled and julienned
  • 1 red onion, finely sliced
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 1 red chilli, finely sliced
  • 75 ml white wine vinegar

For the curry

  • 2 tbsp light olive oil
  • 1 tsp mustard seeds
  • 12 curry leaves
  • 1 onion, finely sliced
  • 1 x 400g tin chopped tomatoes
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp kashmiri chilli
  • 200 ml water
  • 1 small butternut squash, peeled and cut into rough 1 cm cubes
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 tbsp coconut yoghurt

To serve

  • 200g brown rice, boiled
  • 4 tbsp coconut yoghurt
  • 1 handful of fresh coriander, chopped


  1. To make the beetroot pickle Toast the cumin seeds in a dry frying pan until fragrant – about 1 minute. Place 1 tsp of the seeds into a bowl, setting the other teaspoon aside for the curry later and add the beetroot, red onion, sugar, salt and red chilli. Massage everything together with your hands – wear gloves if you have them to avoid staining hands – and then add in the vinegar. Stir to combine and set aside for later.
  2. For the curry Heat the vegetable oil in a large saucepan set over a medium-high heat and add the mustard seeds. Allow them to pop for about a minute then add the curry leaves, reserved cumin seeds and the sliced onion.
  3. Cook for about 10 minutes, until the onion is starting to brown then add the tomatoes and cook for a further 10 minutes, until you can see the oil starting to split out from the tomatoes.
  4. Add the coriander powder, turmeric, kashmiri chilli powder, water, squash and chickpeas and stir to combine.
  5. Simmer for 20 – 30 minutes, until the squash is cooked through, then stir through the coconut yoghurt.
  6. Serve the curry with the beetroot pickle, brown rice and coconut yoghurt, scattered with some fresh coriander.


Last modified: December 17, 2019

Written by 3:31 pm Food & Drink