• Enterprise Kitchen Team

A Deliciously Warming Curry!

Updated: Jan 23, 2019

This post begins what I hope will turn into a series of posts featuring fellow Business Launchpad food entrepreneurs who are kind enough to share with me for our Enterprise Kitchen blog.

The first post comes from Natasha, founder of Taino. Natasha makes delicious pickles, chutneys and sauces based on recipes from across the Caribbean. Natasha is sharing a warming planted based curry using store cupboard ingredients which she pairs with her Taino Mango Pepper Jam.

You can find Natasha and try her delicious products across December at Pexmas Festive Market on the 8th and 9th at Warwick Gardens, SE15 4PT. As well as

Copper Beach Café on Sunday 16th, at Jags Sports Club, Red Post Hill, SE24 9JN.

Stock up on tasty gift box combinations for friends and family and then tell them to make this delicious curry.

Butternut squash, chickpea and spinach curry

It was a cold afternoon in October and I wanted something warm and comforting for Sunday lunch with my mum. I searched my kitchen and managed to create this tasty meal using kitchen cupboard staples and beautifully fresh and seasonal butternut squash.

This recipe is vegan and is bursting with flavor so is sure to please everyone.


(Serves 4)

For curry paste:

* 2 garlic cloves

* 1-inch piece of ginger

* 1 green chilli (or more, for spice)

* 1 tsp garam masala

* 1 tsp ground cumin

* 1 tsp turmeric

* 1 tsp crushed lemongrass

* 2 tsp ground coriander

* 2 tbsp tomato purée

* 1 tbsp jaggery (or soft dark brown sugar)

* 100ml water

Main ingredients:

* 2 tbsp groundnut or vegetable oil

* 1 small onion, finely chopped

* 1 clove garlic, finely chopped

* ½ tsp mustard seeds

* 4 cardamon pods

* ½ butternut squash (approx. 400g), in 1cm diced pieces

* ½ tin of chopped tomatoes

* ½ tin of coconut milk

* 200ml vegetable stock

* 1 tin chickpeas, drained

* 150g spinach, shredded

* Bunch of fresh coriander or parsley, roughly chopped (retain a few whole leaves for garnish)

* Juice of 1 lime

* Salt and pepper to season

To serve:

Lime wedges, rice and naan bread, fresh coriander or parsley to garnish and Taino Mango Pepper Jam.


1. Place all of the curry paste ingredients into a blender and blend until smooth. You can double up this recipe and store what is not used in a jar in the fridge for another day.

2. Pour the oil into a deep-set pot and add the bay leaves, cardamom and mustard seeds. Fry on a medium heat until they start to pop then add the butternut squash and onions and fry for 5-10 minutes until onions are soft, do not allow to burn.

3. Add the curry paste and fry for 1-2 minutes until golden and aromatic. Then add chopped tomatoes, coconut milk and stock. Cook for 20 minutes uncovered until the butternut squash has softened, stirring occasionally.

4. Add the chickpeas and simmer for 10 minutes before adding the spinach. Stir to distribute the flavour and simmer for 5 more minutes.

5. Season to taste with salt and black pepper and top with fresh coriander or parsley and freshly squeezed lime juice (optional).

6. Serve with rice, lime wedges, naan bread and a few leaves of coriander or parsley to garnish and a generous helping of Taino Mango Pepper Jam, enjoy!

Follow Natasha's journey with Taino over on her Instagram by clicking the picture.