Easy butternut squash curry
A delicious vegan curry that is easy to make with butternut squash and chickpeas
A delicious vegan curry that is easy to make with butternut squash and chickpeas
- 1 tablespoon olive oil
- 1 onion (roughly chopped)
- 4 cloves garlic (finely chopped)
- 1 fresh ginger (thumb sized, chopped)
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon turamic
- 1 red chilli (chopped)
- 2 x 400 grams tined tomatoes
- 400 grams tin of coconut milk
- 1/2 butternut squash (seeds removed, chopped into 2cm/½in pieces)
- 400 grams tinned chickpeas
- 1 bunch fresh coriander leaves
- 150 grams basmati rice
Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened.
Pour in the tomatoes and coconut milk, bring to a boil then add pumpkin and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed.
After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened.
Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear.
Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes.
Serve the curry with rice and a sprinkling of fresh coriander.
