Butternut squash curry with chickpeas
A fragrant, gently spiced curry featuring tender butternut squash and protein-packed chickpeas simmered with mustard seeds, cardamom, and curry leaves. It delivers a wonderful balance of sweet and savoury flavours with a hearty texture. Finish with freshly chopped cilantro before serving.
Ingredients
- Vegetable oil45 ml
- Vegetable stock500 ml
- Coconut cream200 ml
Instructions
4 steps- 1
Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.
- 2
Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.
- 3
Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10-15 minutes, or until the sauce is reduced and thickened slightly.
- 4
Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like.
Nutrition
1 serving ≈ 333 g
Nutrition values are estimates. - means data is unavailable.
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