Chickpea, Cauliflower and Butternut Squash Curry

I have been making Thai Curry with Butternut Squash for years but for some reason it never occurred to me to make and Indian Curry with it instead. Butternut squash is very dense and very rich so it is important to cut it with another vegetable. Cauliflower works really well and along with the chickpeas adds texture and interest. As always, I prefer to roast the veg and add them to the sauce at the end.

I think this intensifies the individual flavours of the vegetables as well as stopping the vegetable becoming overcooked.

Chickpea,  Cauliflower and Butternut Squash Curry

3 tablespoon coconut oil

2 medium onions, chopped

3 cloves garlic minced

1 knob of ginger, scraped and finely grated

1 red chilli, de-seeded and finely chopped

2 tsp. ground cumin

1 tsp. ground cardamon seeds (try Spiceways)

1 tsp. ground coriander

1 tbsp. tomato puree

½ a butternut squash diced into ½-inch cubes

1 large cauliflower florets cut into small 1-inch sized pieces

1 tin chickpeas drained

1 tin coconut milk

1 small bunch coriander

Sea salt and freshly ground black pepper

Pre-heat the oven to 180C. Heat 1 tablespoon oil in a large deep pan over medium heat. Add onions and sauté over medium low heat for 10 minutes until soft and lightly coloured. Meanwhile toss the butternut squash cubes with another tablespoon of coconut oil, salt and pepper and spread out on a lined baking tray and roast until golden brown. Toss the cauliflower with another tablespoon of coconut oil, salt and pepper and spread out on a lined baking tray and roast until golden brown. When the onions are tender, add the ginger, garlic and chilli cooking and stirring for one minute. Next add the spices and tomato puree and cook for a minute more to release the flavours. Season with salt and pepper. Add the coconut milk and chickpeas and bring to a boil, then reduce heat to low and simmer for 10 minutes or so until the spices have mellowed and integrated. Taste the sauce and add more salt as desired. Stir in the coriander and then add the butternut squash and cauliflower. Reheat and serve with basmati rice.

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