A delicious, comforting and hearty curry
This a rather simple yet very tasty curry. It is completely vegan, and can be made in advance- so great for meal prep.
Servings
4
Prep time:
15min
Cook time:
40min
Difficulty:
Easy
Ingredients
- 1 medium-sized butternut squash
- 1 can of chickpeas (400g)
- 250ml coconut oil
- 250ml passata
- 3tbsp vegetable oil
- 3 cloves of garlic
- 1 red onion
- 1 vegetable stock cube
- 1 thumb ginger
- 1tbsp curry powder
- 1/2tsp garam masala
- 1/2tsp ground cumin
- 1/2tsp ground coriander
- 1/2tsp turmeric
- 1/2tsp chilli powder
- salt and pepper to taste
- few sprigs of coriander to garnish (optional)
Feel free to skip the chickpeas from this recipe or add other vegetables- such as peppers, tomatoes, potatoes, etc. to suit or use up any leftover vegetables in your fridge.
We found this curry to be mild, but you may want to adjust the amount of chilli powder to suit your preferences.
We used tomato passata in this recipe as we prefer the tomato sauce to be smooth. You can use chopped tomatoes instead to keep the curry chunky, or you can use chopped tomatoes then blend the sauce instead of using passata.
This curry goes well with some basmati rice, but you can also serve it with some naan bread or chapatis- completely up to you!
Step by Step Instructions
Step 1
First, preheat the oven to 200 degrees C (400 degrees F). Then, peel the squash, halve it lengthways, and cut of the ends. Then, dice into chunks around an inch in size. Pour on 2tbsp of vegetable oil, add salt and pepper to taste then mix to ensure the pieces are all covered.
Roast for 30-35 minutes.
Step 2
Whilst the butternut squash is cooking, you can prepare the curry sauce itself. Heat the remaining oil in a pan, then dice the red onion, and cook on medium heat for 3-5 minutes.
Step 3
Peel and crush the garlic cloves, then peel and crush the ginger. Add both to the pan, alongside the curry powder, garam masala, ground cumin, ground coriander, turmeric and chilli power. Mix everything well and cook for a further 3 minutes. Add more oil if necessary.
Step 4
Next, add the coconut oil and passata to the pan. Make 250ml of stock by mixing the stock cube with boiling water, then add this to the pan. Mix everything well and cook for 5 minutes.
Step 5
The sauce should start to thicken. Then, add the canned chickpeas, stir and cook for a further 10 minutes.
Step 6
Once the butternut squash has been roasting for 30-35 minutes, it should be golden. Remove from the oven.
Step 7
Add the roasted squash to the saucepan, mix everything carefully as to not break up the squash, add salt and pepper to taste and cook for a final 5 minutes.
Step 8
The curry is now ready to serve- just garnish with some chopped coriander. Enjoy!
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