Butternut Squash And Chickpea Coconut Curry

With Winter in full swing it is time to make one of my favourite veggie curries of all time. This golden hearty dish tastes lovely and sweet and with its exotic spices, can brighten up even the darkest winter days. It makes a perfect weeknight supper and is ideal for batch cooking or freezing. You can also add some leafy greens like spinach to this recipe to give it some more texture and colour or if you like you could puree the chickpeas and butternut squash curry together to make a delicious warming winter soup. The possibilities are endless and I think that’s why I like to make a version of this healthy dish regularly in the colder months. It is also rich in plant based protein, which makes this dish a staple in any vegetarian or vegan cooking. I hope you like it.

Ingredients

1 medium butternut squash
1 can of chickpeas
1 onion
3-4 cloves of garlic
half a tsp of turmeric
1 tsp of cumin
1tsp of coriander
300 ml of vegetable stock
1 can of coconut milk
coconut oil
sea salt & pepper

Directions

Peel the butternut squash, remove its seeds and chop into small cubes. Cut onion and garlic finely and fry with the butternut squash cubes in some coconut oil for 5 minutes.

Add spices and vegetable stock and simmer on a low heat until the butternut squash is soft.

Add coconut milk and chickpeas, let it simmer for a further minute or so. Finally season with sea salt and pepper to taste.

Enjoy!!