Roasted Butternut & Chickpea Curry
Indulge in the irresistible flavours of our Roasted Butternut and Chickpea Curry. Experience the perfect balance of tender roasted butternut cubes and hearty chickpeas, enveloped in a fragrant blend of spices. This creamy and aromatic curry, simmered in coconut milk and vegetable stock, is a culinary delight that will leave you craving more.
Enjoy it over fluffy basmati rice, accompanied by warm naan bread for a truly satisfying meal. Get ready to savour every delicious bite of this mouth-watering dish.
Pair with our Village Pinot Noir
Ingredients:
- 3 cups Butternut cubes
- 10 ml Coconut Oil
- 1 Onion
- 10ml Garlic
- 10ml Ginger
- 75ml Curry Powder
- 30ml Garam Masala
- 30ml Ground Cumin
- 5ml Cumin Seeds
- 50ml Ground Turmeric
- 230ml Coconut Milk
- 250ml Chickpeas
- 50ml Vegetable Stock
- Salt and pepper to taste
Method:
- Cut butternut into cubes and place in a large baking tray together with the oil, salt and pepper, roast for about 30-40 minutes in a preheated oven at 180°C.
- Now start the curry while the butternut is roasting. Heat coconut oil in a pot and add finely chopped onion.
- Fry until transparent, then add garlic and ginger. Add the spices, let it cook until fragrant, 6 to 8 minutes.
- Add coconut milk and vegetable stock and bring to a gentle simmer. Add drained chickpeas and cook for another 5 to 10 minutes.
- Add the roasted butternut, stir through and serve, topping-up with coriander yogurt. Dish over basmati rice and serve with naan bread.
Servings: 1 pax