This curry is very versatile. The butternut squash can be replaced by pumpkin (or any other type of squash) or sweet potatoes. I have also added various vegetables to this recipe, such as a red pepper and mushrooms in order to bulk out the meal and increase veg consumption. However, this recipe is delicious whether you stick to the basic recipe or add in whatever vegetables you have to hand. I would however suggest buying good quality coconut milk (full fat) in order to create a distinct coconut flavour. In addition, I would keep this curry at a milk spice, limiting any chilli powder as this can sabotage the creamy flavour of the coconut milk. Another way to maintain the desired flavour is to limit any extra liquid added to the sauce when cooking, adding too much will dilute the flavour and it will be lost. If however you feel you need more coconut adding toasted coconut flakes to the end dish would increase the flavour profile whilst simultaneously adding another texture to the dish.
Butternut Squash & Chickpea Coconut Curry
Ingredients:
For the butternut squash:
1 Butternut Squash
1 tsp Coconut oil
1 tsp Garlic granules
1 tsp Chilli flakes
1 tsp Garam masala (or a mild curry powder)
For the curry:
1 White Onion
4 Garlic Cloves
1 Thumb-sized Piece of Ginger
1 tbsp Coconut Oil
2 tbsp Curry Powder
1 tbsp Cumin
1 tbsp Turmeric
2 Cardamom Pods
3 ClovesSalt & Pepper
1 Can Chickpeas, drained
1 Can Coconut Milk
Instructions:
– Peel the butternut squash and cut into 1-2cm pieces. Toss with oil and all other spices and add to a baking tray. Bake in over until they’re slightly soft but not yet cooked through (they should still be a little hard as they will continue to cook within the curry sauce. If you over bake your squash and it is already soft when you take it out of the oven, do not add it to your sauce until it has finished reducing to avoid disintegration of squash).
– Using a food processor, blend the onion, garlic and ginger. If you do not have a food processor, grate all ingredients.
-Heat 1tbsp of coconut oil in a large pan on a medium heat, add the onion and continue to cooke until translucent (the onion should not brown). Then add the ginger and garlic and continue to fry for about 5 minutes.
– Add the spices to the onion mixture and fry to awaken the flavours.
– Add the chickpeas and mix until all the chickpeas are covered in the spices.
– Next, add the can of coconut milk plus half a can of water (to get all of the coconut out of the can) and mix until well combined. Add salt and pepper to taste.
Remember: when using turmeric it is important to add black pepper because this addition allows the body to absorb the nutritional benefits of turmeric.
-Bring the curry to a boil then lower heat to a simmer for about 15 minutes. However, the longer you leave this curry on a very low heat the better. I sometimes make it early afternoon and leave on a very low heat for 3 hours! If time is against you, allowing the sauce to reduce is perfectly fine!
-After 10 minutes of simmering, or 10 minutes before serving, add the butternut squash pieces to cook through within the sauce and absorb the coconut flavours. (Remember if Squash is already soft do not leave to simmer but simply add at the end)
– Serve when the sauce is thick and creamy & enjoy!
Kate Cooks Vegan 