Chickpea & Butternut Squash Curry
Info
This lightly spiced butternut squash and chickpea curry is a delicious blend of coconut milk, spices and fresh veggies. Serve it with our fluffy organic Basmati Rice for a tasty midweek meal that's perfect for the whole family. If you've got leftovers, it's perfect for freezing or keeping in a Tupperware for lunch the next day!
Ingredients
3 tbsp Biona Olive Oil
1 tbsp black or yellow mustard seeds
1 tbsp cumin seeds
8 cardamom pods, split
handful of curry leaves
2 large onions, chopped
5 garlic cloves, grated
5cm piece fresh ginger, finely grated
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 litre pints hot vegetable stock
1kg peeled, deseeded butternut squash (prepared weight), cut into 2.5cm chunks
250ml/ Biona Organic coconut milk or our golden coconut milk (omit the turmeric if using)
2 x 400g tins Biona Chickpeas, drained and rinsed
200g green beans
Biona Organic white basmati rice (cook to packet instructions)
Coriander, for garnish
Method
- Heat the olive oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom pods and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.
- Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown.
- Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.
- Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes.
- Stir in the coconut milk, chickpeas and beans and cook for 10–15 minutes, or until the sauce has reduced and thickened slightly.
- Meanwhile cook the basmati rice following the packet instructions.
- Serve the curry in warmed bowls with the rice and coriander for garnish
