The crunchy crickets provide a perfect contrast against the soft butternut squash and fluffy basmati – bound together with a delicious and warm tikka sauce.

This is a beautifully simple and absolutely banging dish, perfect for an easy mid-week dinner. Give it a whirl!

Serves: 2 Portions

Time: 30mins


30g dried crickets

1 small butternut squash

1 onion

1 clove of garlic

1 tsp chopped fresh ginger

1 tsp cumin seeds

1 tsp onion seeds

2tbsp tikka paste / 1 tikka paste pod

1 tin coconut milk

1 veg stock pot

1 lime juiced

1 bunch coriander

1 pomegranate

200g basmati rice


1. ROAST THE SQUASH | 10mins

  • Start cooking the basmati rice.

  • Remove the skin and dice the butternut squash into roughly 2cm cubes

  • Place in a roasting tray with the cumin seeds, onion seeds and a drizzle of olive oil.

  • Roast in the oven at 180c for 15-20 mins.

2. FRY VEG & CRICKETS | 10mins

  • Whilst the squash is roasting take a large saucepan and add a splash of olive oil.

  • Sweat the onions garlic and ginger for a few minutes.

  • Then add the tikka paste and crickets and stir to coat them well.


  • Add in the vegetable stock and coconut milk and bring to a simmer. Reduce the curry sauce slightly to thicken.

  • Once the squash is roasted add this to the pan season well with salt and pepper.

  • Add the lime juice and chopped coriander to finish.

4. SERVE | 2mins

  • Serve the curry alongside the basmati.

  • Garnish with chopped coriander - and pomegranate seeds if you're feeling fancy. 💅

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