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.
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 liquor is 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
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