Butternut Chickpea Coconut Curry

This butternut chickpea curry is a healthy version of a vegan curry. For someone who like meat, this recipe goes really well with chicken. Served with brown rice, it’s a high fiber meal packed with nutrition. If you would like a spicier version, add more chili or cool it down by adding less chili. Curries are also always better the next day, so it is a great lunch option to take to work.

Recipe

Serves 4

Ingredients:

• 1 Whole butternut
• 1 Tin chickpeas
• 1 Tin tomatoes
• 1 Tin Light coconut milk
• 1 Onion, chopped
• 1 Large red chili
• 1 tsp fresh garlic
• 1 tsp fresh ginger
• 3 Tbsp coriander seeds
• 1 tsp cumin
• 1 tsp nutmeg
• 1 tsp turmeric
• 1 Handful fresh coriander
• Canola oil for cooking
• Optional 500g chicken
• 4 cups brown rice cooked

Instructions:

1. Put your oven on to 180 Degrees
2. Chop your butternut into cubes keeping the butternut skin on.
3. Place the butternut in an oven pan and lightly drizzle with olive oil and a sprinkle of cumin, turmeric, and nutmeg.
4. Season with salt and pepper and place in the oven to roast for 20 minutes or until you see the butternut starting to caramelize.
5. In a pot, brown your onions with a small amount of oil (1 Tablespoon) with chili, garlic ginger, coriander seeds, cumin, nutmeg, and turmeric.
6. Then add your tinned tomato, coconut milk, butternut, and chickpeas.
7. Continue to cook the curry on a low heat until the sauce starts to thicken. This will take approximately 20 – 30 minutes.
8. Once thickened, season with salt and pepper, sprinkle with Coriander and serve with brown rice.
9. This dish goes well with chicken strips lightly browned in a pan then added to the curry just before serving.