Butternut Squash, Chickpea and Vegetable Curry
Recipe Information
This beautifully hearty vegetarian curry is a fantastic healthy choice for tea tonight.
Serves: 4 people | Prep time: 15 minute | Cooking time: 45 minutes
Indian | Vegetarian | Vegan | Main
Ingredients
- 1 Butternut Squash
- 1 x 400g tin Sweet Harvest Chickpeas
- 1 large mild Onion
- 1 Courgette
- 2 Peppers
- 3 cloves Garlic
- 1 x 400g Sweet Harvest Chopped Tomatoes
- 1 x 400g tin Asia Coconut Milk
- 1 heaped tsp Stonemill Turmeric
- 1 heaped tsp Stonemill Chilli Powder
- 1 heaped tsp Stonemill Ground Cumin
- 1 tsp Stonemill Ground Ginger
- ½ tsp Stonemill Cinnamon
- 500g Everyday Essentials Rice
- 1 pack Asia Poppadoms
- Sea Salt and Black Pepper
- 30ml British Rapeseed Oil
Method
- Peel and chop the onion. Peel and remove any seeds from the butternut squash, then cut into chunks.
- Cut the peppers in half, remove any seeds and white pith, then cut into chunks. Peel and finely chop the garlic. Cut the courgette in quarters lengthways, then chop.
- In a large saucepan, add the oil and fry the onions for about 3 minutes.
- Then add the chopped garlic, cumin, ginger, turmeric, chilli and cinnamon and fry on a low heat for a couple of minutes to release the flavours.
- Add the chopped tomatoes and coconut milk, season with some salt and plenty of black pepper.
- Add the butternut squash, drained chickpeas, peppers and courgette.
- Cook for about 30 minutes until the vegetables are tender.
- Meanwhile, cook the rice as per instructions on the pack and serve alongside bowls of curry and poppadoms.