Butternut Squash And Chickpea Curry
"This is such a comforting vegan roasted butternut squash and chickpea curry dish in a full of flavour creamy coconut and tomato sauce. Perfect for cold autumn nights and ready in under an hour! This chickpea and squash coconut curry makes a fabulously healthy, vegetarian midweek meal. A vegan curry like this is popular all throughout the year, it is packed with goodness and amazing nutrients as well as super delicious. A truly comforting dish, this butternut squash and chickpea curry is an outstanding vegetarian or vegan dish that your family will absolutely love. Ready in just 25 minutes. "
Serves4
Preparation Time5 min
Cooking Time20 min
Cooking MethodOven
Ingredients
- 2 tablespoons coconut milk
- 400 g chickpeas (14.1 oz) precooked or 1 can
- 1 small butternut squash (2-3 cups) roasted
- 1 tablespoon olive oil or coconut oil
- ¾ teaspoon ground cumin
- teaspoon garam masala
- 200 ml vegetable stock (6.8 fl oz)
- 1 teaspoon curry powder
- 1 teaspoon mixed seeds * see notes
- ¼ teaspoon turmeric
- 4-5 medium shallots or 1 med/larger red onion
- 3 cloves garlic
- 1 tablespoon ginger grated
- ⅕ teaspoon black pepper
- 1 teaspoon Himalayan pink salt
- 1 tiny piece cinnamon stick
- 6-7 leaves curry leaves
- 400 ml chopped tomatoes ( 14.1 oz) 1 tin
- 10 sprigs fresh coriander or parsley
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Preheat oven to 200°C/400°F. Cut both ends, peel it and cut in half lengthways. Cut into roughly equal-sized chunks. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35 min until soft through and getting brown on the edges.
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In the meantime, start cooking the curry by adding coconut or olive oil to a large pan placed on medium heat. Add finely chopped shallots. Stir and fry for a few minutes then add crushed garlic and grated ginger. Cook for 1 minute or so.
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Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric, curry powder, curry leaves, cinnamon stick piece and chilli powder. Cook for 30 seconds until fragrant, add a little more oil or vegetable stock if necessary. It should not start to smoke.
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Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and allow to cook for approximately 10 minutes.
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Add the cooked chickpeas and cook for a further 5-10 minutes, it should have reduced and thickened by now getting a creamy and orange in colour.
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Season with salt and pepper to taste. If you like it slightly spicier, add some extra chilli powder or flakes.
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Add the roasted butternut squash, stir and serve! Leave some to add at the end.
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Top with some chopped fresh coriander and/or a dollop of yoghurt and serve with basmati rice and your favourite/desired sides.