JLP Recipes

Butternut Squash and Chickpea Curry

Four servings as a main with a side too.

Time: 1 hour for a pedant, 45 minutes otherwise.

Ingredients

• ½ heaped teaspoon coriander
• 3 heaped tablespoon vegetable oil
• 2 heaped teaspoon garam masala
• ½ heaped teaspoon ground turmeric
• ¼ heaped teaspoon fenugreek powder
• ¼ teaspoon chilli powder
• 1 heaped teaspoon ground cinnamon
• ¼ heaped teaspoon ground ginger
• 1 dried chilli (spice level to preference)
• 5 curry leaves
• 1 cinnamon stick
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, crushed
• Thumb-sized piece of fresh ginger, peeled and grated
• 2 large tomatoes, roughly chopped
• 500g peeled, de-seeded butternut squash chunks
• 250ml coconut cream
• 300ml vegetable stock
• 400g can chickpeas, drained and rinsed
• 1½ teaspoon salt
• 3 tablespoon fresh coriander, roughly chopped or torn
• 4 teaspoon flaked almonds

Preparation

1. Add the oil to the pan and add the spices, including the ground coriander seeds, dried chilli, and curry leaves.
2. Add the chopped onion to the pan and stir. Fry for around two minutes but don't let the onion brown.
3. Add the garlic and ginger and cook for a further 2 minutes.
4. Add the chopped tomatoes and stir well. Cook until the tomatoes break down and lose their shape, around 5 minutes.
5. Add the cubes of butternut squash and the chickpeas and stir to coat in the curry paste. Add the vegetable stock and coconut cream and bring to a simmer. Stirring occasionally, allow the curry to simmer with a lid on for around 12-15 minutes or until the squash is cooked.
6. Stir in the coriander and top with the flaked almonds. Serve with basmati rice or lentils.