Squash & chickpea curry
The perfect recipe for this cold snap, this curry will warm you up and fill you up!
Ingredients:
1 butternut squash (Or around 3 sweet potatoes, or pumpkin)
1 medium onion
2-3 cloves of garlic
1 can chickpeas
1 can coconut milk
300-400ml of water or vegetable stock*
1+ 1/2 tsp. cumin
1 + 1/2 tsp. corriander
1 tsp. paprika
1/2 tsp. turmeric
1 tsp. chilli flakes (adjust depending on your preference for spice!)
Method:
Get everything ready. Peel and dice your squash (try to make them the same size!), dice your onion, finely chop or crush your garlic, drain and rinse your chickpeas, measure out the water/stock and get your spices ready.
Heat a tbsp of oil in a large pan and add the diced onion.
Keep on a medium heat to soften, but not brown the onion.
Once the onion is soft, add in the garlic and spices. Mix well and fry for 1-2 minutes, until you can smell the spices.
Add in the squash and mix to coat in the spices.
Pour in the coconut milk and enough water/stock to cover everything. Add in the chickpeas. Bring to the boil and reduce the heat to simmer with the lid on for around 20-30 minutes. Remove the lid and cook for a further 15 minutes or until the squash is tender.
Serve on its own, with rice or naan bread and a dollop of plain yogurt!
Tips:
This is a basic curry recipe that can be really easily adapted!
The key steps are softening the onions and cooking the spices. If you do those, the rest will fall into place!
If you don't have all the spices, a premixed spice would be fine, such as a curry powder. Or you could try different spices, depending on what you like and have available.
Lots of other veggies go great in this, such as cauliflower and peppers- just adjust the cooking length.
Meat or Quorn can be added. Add it with or instead of the squash and again coat in the spices, but brown for another 3-5 minutes before adding remaining the ingredients.
*The amount you add depends how much you need to cover the veggies and how much sauce you want. Add less to start and add more if you think it needs it.
This curry is one of my go-tos! It comes together fast and once it is all in the pot, requires very little attention. It also reheats well, so it is great to meal prep.
Let me know if you try it. Stay cosy!!
Lots of love,
Little O x