recipes
Vegan chickpea and butternut squash curry
2022-01-12
Ingredients
- 1 onion, sliced
- 3 cloves garlic, chopped
- 2 tbsp. olive oil (Olitalia)
- 1 red and 1 green chili, deseeded and sliced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tbsp. curry powder
- 1 tsp turmeric
- 5 coriander pods, slit
- 300g peeled butternut squash, diced
- 1 x 400g tin coconut milk (Tiger Tiger)
- 4 star anise
- 3 bay leaves
- 1 x 400g tin cooked chickpeas, rinsed and drained
- 2 tbsp. fresh coriander leaves
- 200g basmati rice, rinsed (Falak)
- You will also need 2 tbsp. toasted cashew nuts and extra coriander leaves
Method
Start this recipe by heating up 2 tbsp. oil in a pan and fry the onion and garlic for 3 minutes. Add in the spices and cook for 1 minute before adding in the butternut squash. Coat in the oil and spices and continue to cook for 1 minute. Add in the coconut milk, star anise and bay leaves, bring to the boil then lower the heat and simmer for 10 minutes. Add the chickpeas to the pan, heat through then remove off the heat. Stir in the chopped fresh coriander leaves. Meanwhile, cook the basmati rice in a pan of salted boiling water. When cooked, serve the basmati rice into deep bowls with the curry on the side. Decorate with the cashew nuts and extra coriander leaves.
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