Packed with tasty spices and flavours, this vegetarian butternut squash curry is the perfect meal for a chilly autumnal night. While simple and healthy, this recipe certainly doesn’t skimp on flavour and taste, with the warmth of the chilli, the aroma of the Indian spices and the earthiness of the autumn veg coming together to create a hearty, delicious dish.
- Calories 304.1 per serving.
- Fat 2.5g
- Protein 9.5g
- Carbohydrate 67.1g
Ingredients (serves 4)
- 1 butternut squash
- 1 large onion
- 4 garlic cloves
- Thumb sized piece of ginger
- 1 red chilli
- 400g tin of chickpeas
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp medium curry powder
- 300ml vegetable stock
- 400ml tin of coconut milk
- Handful of coriander
- Handful of unsalted peanuts (for garnish)
Preparation time: 60 minutes
- Finely chop the onion, garlic, half the chilli, ginger and 2 tsp worth of coriander stalks. Add to an oiled pan on a medium heat and cook until the onions have softened.
- Add the turmeric, cumin and curry powder to the pan and fry for a further 3-4 minutes. If the onions start to catch add a splash more oil and lower the heat.
- Pour the vegetable stock into the pan and bring to a simmer. Place a lid on the pan and leave for 10 minutes.
- Meanwhile, slice the butternut squash into 2cm cubes and remove any excess skin. Add these to the pan making sure that they are mostly covered by liquid. Add some more water if the level is too low. Leave to cook with the lid on for a further 10 minutes.
- Remove the lid and continue to cook at a high simmer for 10 minutes. Make sure you keep stirring the curry to keep the ingredients catching on the bottom.
- By now the liquid level should have reduced to half. Add the chickpeas and coconut milk to the pan and cook at a high simmer for a few minutes.
- Season with salt and pepper and a generous helping of chopped coriander.
- Serve the curry and top with some fresh chilli, coriander and crushed peanuts. Best served alongside rice or chapattis and mango chutney.