Why Make This Recipe
Butternut squash curry with chickpeas is a delicious and comforting dish. It offers a perfect blend of flavors and is packed with nutrients. The curry is creamy and rich, thanks to the coconut cream, while the chickpeas add protein and make it filling. This recipe is also vegetarian and vegan-friendly, making it a great choice for everyone.
How to Make Butternut Squash Curry with Chickpeas
Ingredients:
- 3 tbsp vegetable oil
- 2 tbsp black mustard seeds
- 1 tbsp cumin seeds
- 12 cardamom pods, split
- Handful of curry leaves
- 2 large onions, chopped
- 5 garlic cloves, grated
- 5 cm/2 in piece fresh root ginger, finely grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 2 tbsp ground coriander
- 1 litre/1¾ pint hot vegetable stock
- 1 kg/2 lb 4 oz peeled, deseeded butternut squash (prepared weight), cut into 2.5 cm/1 in chunks
- 250 ml/9 fl oz coconut cream
- 2 x 400 g tins chickpeas, drained and rinsed
- 200 g/7 oz green beans, cut into 2.5 cm/1 in lengths
- 3 x 250 g/9 oz pouches ready-cooked pilau rice
- Cucumber, tomato, and red onion salad
Directions:
- Heat the oil in a large saucepan over a high heat.
- Add the mustard seeds, cumin seeds, cardamom pods, and curry leaves. Cook for 30 seconds, or until the mustard seeds start to pop.
- Add the chopped onions to the pan. Reduce the heat to medium and stirring often, cook for about 8 minutes, or until they soften and begin to brown.
- Toss in the grated garlic and ginger, and cook for another 2 minutes.
- Lower the heat slightly, stir in the ground spices, and cook for 1 minute.
- Pour in the hot vegetable stock and bring it to a boil.
- Add the butternut squash, return to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the coconut cream, chickpeas, and green beans. Cook for 10 to 15 minutes, or until the sauce thickens slightly.
- Meanwhile, heat the pouches of rice according to the packet instructions.
- Serve the curry in warmed bowls with rice and salad on the side if desired.
How to Serve Butternut Squash Curry with Chickpeas
To enjoy this curry, serve it hot in bowls. Place the ready-cooked pilau rice alongside or underneath the curry. You can also serve a refreshing cucumber, tomato, and red onion salad on the side to complement the rich flavors of the dish.
How to Store Butternut Squash Curry with Chickpeas
You can store leftover curry in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove or microwave until heated through. If you plan to keep it longer, you can freeze the curry. It will stay good for up to two months in the freezer. Make sure to cool it completely before packing it for freezing.
Tips to Make Butternut Squash Curry with Chickpeas
- Adjust the spices according to your taste preference. Adding more chili can spice things up!
- If you want a richer texture, add more coconut cream.
- You can use fresh or frozen green beans, depending on availability.
Variation
You can easily modify this recipe by adding other vegetables such as spinach or bell peppers for extra nutrition. If you prefer a different protein, tofu works well in this curry too.
FAQs
1. Can I use other types of squash?
Yes, you can use other types of squash like pumpkin or acorn squash. Just make sure they are similarly sized.
2. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just ensure that the vegetable stock you use is gluten-free as well.
3. Can I make this curry spicy?
Absolutely! You can add chili powder or fresh chilies when cooking to increase the spice level to your liking.
