Butternut Squash & Chickpea Curry

squash and chickpea curry recipe

Prep time: 15 minutes                                       Cooking time: 1.5 – 2 hours

Ingredients:

  • Butternut Squash
  • Onion x 2
  • Peppers x 2
  • Chickpeas 400g Tinned
  • Chopped Tomatoes 2 x 400g
  • Tomato Puree 2 Tsp
  • Fresh Ginger x 1 Thumb
  • Garlic x 3-4 Cloves
  • Turmeric x 1/2 Tsp
  • Garam Masala x 2 Tsp
  • Cumin x 2 Tsp
  • Cinnamon x 1 Stick

For this recipe the best results for flavour are brought about by using a large oven proof pan that can allow a slower cooking process for the spices to really start combining together.

A little prep work is needed to make things go smoothly here, so with this in mind using a sharp knife and chopping board we start by getting to work on the onions. Peel first then cut in half before slicing and continuing to finely chop both your onions, set to one side for now.

Peel and finely chop the garlic along with 1 thumb sized piece of ginger (you can add more ginger here if you want more kick in the flavour).

Time to tackle the infamous butternut squash!

I’ve always found the best way to get around the peeling process is to go at in stages….

Start with your sharp knife and chop the top and bottom from the squash, then slice in half leaving the top and bottom separate.

Sit either piece flat side down on a firm and stable chopping board and carefully run your knife down the outside of your squash to remove the tough skin.

Repeat for both pieces before slicing length ways, use a spoon to remove any inner flesh and seeds then using your sharp knife chop up into 1.5 cm cubes.

Wash your butternut squash under the cold tap and leave it to one side whilst you turn your attention back to the other chopped ingredients…

Take your large pan and place on the hob, add 2 tsp of Butter or Coconut Oil and set on a medium heat allowing melting to begin. At this point we add the chopped onion, garlic and ginger to the pan giving it a good stir and slightly reducing the heat so as to not burn any of the ingredients.

After around 1 minute of softening your ingredients take the dry spices (Turmeric / Garam Masala / Cumin) and add them all to the pan, continuing to stir as you go.

The mixture may get a little dry at this point so a dash of water can help combine everything together.

Add the butternut squash to the pan now and use a mixing spoon to incorporate all the flavours together, the heat wants to be gentle enough to begin softening your squash and the aim here is to give it a stir every couple of minutes to make sure nothing burns.

Whilst the cooking is going on in your pan think ahead and set the oven temperature to 180 degrees / gas mark 4.

Back to the final phase of chopping. This time slice your peppers in half, then remove the stork and seeds before giving them a wash under the cold tap and chopping up into 2 cm pieces. Add them straight into the pan and again give it all a good mix.

Open and drain your chickpeas before washing them under the cold tap and adding to the pan. Time to add the last ingredients, chopped tomatoes and tomato puree go in followed by a good stir to combine it all together nicely then place your cinnamon stick into the middle of the mix and bury below the surface.

Place a lid on your pan and leave to simmer on the hob for 10 minutes. After this add the pan to your oven that should already be preheated and leave for a minimum of 1.5 hours. Anywhere up to 3 hours is good as it will continue to allow the flavours to do their work.

When done I personally like to serve this dish up on its own as it already has a good mix of all the necessary nutrients that your body requires to help keep you feeling full for some time.

The perfect warming dish that provides a consistent level of energy to your body throughout the day and works perfectly for lunch or your evening meal the following day.

Jon