Roasted Butternut Squash & Chickpea Curry Made with fresh ginger, coconut milk – the perfect winter curry
ingredients
(serves 2-3)
Prep time: 15 mins
Cooking time: 50 mins
2 tbsp coconut or olive oil
1 medium butternut squash (or pumpkin!)
1 large red onion
2 large cloves of garlic
4cm chunk of fresh ginger
2 heaped tbsp of your favourite curry powder
(like tikka masala)
400g plum tomatoes (one tin)
200ml coconut milk (half of a tin)
200ml water
400g chickpeas (one tin)
Small handful of fresh coriander
Good pinch of salt
Good pinch of black pepper
To serve:
full-fat natural yoghurt
brown rice
lime wedges
how to make it…
1. Preheat the oven to 170˙C degrees. Deseed the butternut squash and cut into large bite-sized chunks. Place in a baking tray, add 1tbsp of oil and season with salt and pepper. Roast for around 35-40 minutes (or until tender).
2. Meanwhile, dice the red onion, garlic and fresh ginger. Add to a large pan with 1tbsp oil and cook over a medium heat until soft (around 6 minutes). Finely chop the fresh coriander.
3. Add the curry powder of your choice to the pan and stir to coat the onions. Add the plum tomatoes and mash to break down slightly. Use the empty tin to add half a tin of water to the pan. Bring to the boil.
4. Once boiling, add the coconut milk. Bring back to the boil then reduce to a simmer. Simmer for around 15 minutes until the sauce has thickened slightly (leave it longer if you like a thicker sauce).
5. Add the roasted squash and tin of chickpeas and fold in to avoid breaking up the squash. Simmer for 10 minutes until warmed through. Stir through the fresh coriander, then serve with cooked brown rice, a dollop of natural yoghurt and a wedge of lime!
Recipe from:www.youtrition.co.uk
@you.trition
