Chickpea & Butternut Squash Coconut Curry 🍲
Coming from Brazil, I had never even tasted curry… but i’ve been experimenting loads with the flavours and have grown to love the versatility of the dish – you can easily swap loads of the ingredients to suit your mood
Start off the curry by finely chopping up some onion and garlic. Fry the onion for a few minutes before adding the garlic for another few minutes. Add in all your spices –
1,5 tsp of garam massala,
1 tsp of tumeric,
1 tsp cumin,
1 tsp paprika,
1 tsp ginger
You may need to add a splash of water to lubricate this mix.
Peel and chop the butternut squash into chunks and add to the rest of the spices. Mix it all in.
Then add in
1 can of cocunut milk,
1 can of chopped tomatoes,
1-2 vegetable stock cubes
Let this simmer for about 15 minutes, mixing throughout.
Then add in a can of drained chickpeas and a chopped courgette.
Season with some salt/pepper, and adjust the rest of the seasoning to taste.
For the rice, wash and dry your rice to get rid of all the starch.
Finely chop some onion and garlic and fry until soft. Add in the washed rice and fry for a few minutes. Add some salt.
Add boiling water (double the amount of rice) and boil on high heat until all the water has been absorbed. This usually takes about 10-12 minutes. Then turn the heat down and cover. Leave it on low heat for about 20 minutes. Fluff it out using a fork and it’ll be ready to serve.
Plate it up and squeeze a half a lemon over your curry for a kick of acidity. I like to serve with some mango chutney too