Butternut Squash and Chickpea Curry
Wednesday, 13 November 2013
I've got one hell of a recipe coming your way today. It's the perfect winter warmer, crowd pleaser, purse happy and all round delicious recipe I've put up in quite some time. It's another wonderful vegetable curry to add to the growing LLK collection. I've got a lot of time to vegetarian curries, so much flavour packed in with a whole bucket load of different vegetables. They are so versatile, creative and often very colourful. Indian food is quickly becoming my comfort food. Nothing beats a big bowl of steaming curry after a day in the library losing your mind to third year essays. This curry is also a winner for those who aren't crazed finalists, but for those who are, I made this with you in mind.
Also, can we just take a second to appreciate the butternut squash? Sweet and earthy flavours that are happy to bulk up any curry. I'm loving squash over potatoes at the moment, as the price of spuds shoots up, so does my love for the cheaper and tastier squash. Get on the bandwagon, asap. It's a winner for sure.
I made this curry for my mum and sister when they came to visit me up at university. So this proves that it is totally manageable and you can cook for a party of hungry mouths from a small student kitchen. I believe in you. This recipe will also make enough for you to live off for at least a week if you're not planning on entertaining. It is a great one to freeze so your purse and your stomach will be so happy. Aaaaaand to top it all off, this recipe calls for no fancy gadgetry, so let's gather up our humble pan, knife and chopping board and make something marvelous, shall we?
This recipe is adapted from the wonderful Vikalinka.
For Butternut Squash and Chickpea Curry you will need (serves 6-8):
1 large onion
2 cloves garlic
Large handful of coriander, leaves and stalks separated
1 butternut squash
1 can chickpeas
2 tbsp curry paste
1 can coconut milk
3 big handfuls of spinach
1 big handful frozen peas
Salt to taste
Begin chopping your onion, garlic and coriander stalks (and only the stalks). Then heat a pan of vegetable oil and fry the onions, garlic and coriander stalks together for 8 - 10 minutes until soft.
Will they are frying away get hold of your butternut squash.
Slice in half and scoop out the seeds.
Then peel and chop into chunks. You don't have to peel the skin of the squash, but when it's a little tough I prefer to peel.
After ten minutes of onion frying, add in your curry paste and stir through for 1 minute.
In go the chickpeas and the chopped squash.
And the coconut milk, the water and then a little salt to taste.
Turn down the heat, cover and simmer for 35-40 minutes, stirring occasionally and adding a splash of water if it starts to dry out.
When the squash is tender and the curry reaches a thick consistency chop your coriander leaves and add them in along with the spinach and the peas.
If you find that your curry is too watery, cook uncovered until it reaches your desired consistency.
Simmer until the spinach is wilted and the peas are hot, this should only take a couple of minutes. Then you're ready to serve up.
Shall we just zoom in on that? Gimme.
Serve with plenty of rice and maybe a little naan.
And you should really make sure to share - you do have enough to feed a large family, after all.