Butternut squash and chickpea curry
Righto, then, following swiftly on from the butternut squash risotto, here’s another curry that is used in so many different guises here at English Towers, I’m struggling to know which photos to use. As you know, I’m a big fan of butternut squash, so here’s the basic recipe used with squash, but it’s equally good made with potatoes or cauliflower:
1 butternut squash, peeled and deseeded, cut into chunks (mine weighed about 700g)
1 red onion, finely chopped
2 tbsp oil
1/2 tsp dried chilli (or 1 tsp fresh chilli, de-seeded and finely chopped for extra zing)
1/2 tsp mustard seeds
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1 tsp sugar
1 tsp salt
1 tsp grated ginger (I grate mine straight from the freezer)
200ml chicken stock
1 tsp garam masala (don’t put this in until the end though)
1 tin chickpeas
Fresh coriander, roughly chopped
So heat the oil in a pan until very hot. Add the onion along with all the spices (not the garam masala, this is more of a seasoning and should be added at the end). I’m a bit random with the spices – I think this is roughly what I use, but I’ll see the Cumin seeds in with the spices and think ‘ooh, I’ll bung a few of them in’. Still it always tastes okay…
When the onion starts to turn brown, add the chicken stock (or veg stock, obviously), and the chunks of squash (or potato or whatever), stir around and cover. Turn the heat down low and leave the squash to soften for around 15 minutes.
Now stir in the drained chickpeas. Leave to cook for five more minutes, then stir in the garam masala, sprinkle with the coriander and serve.
This basic spice mix is really versatile. Leave out the squash and bung in a tin of tomatoes and a couple of handfuls of baby spinach, plus a can of any old pulses, or substitute dried lentils instead of the chickpeas (add at the same time as the squash, plus 100ml more water), or any other canned beans or pulses (or just leave them out and serve as a plain vegetable curry). Here’s one I made with borlotti beans (I know, a weird Indian/Italian mixture, but hey, it tasted nice and I didn’t have any chickpeas):
There you have it. On the subject of curries, anyone else have any favourites recipes?
29 Responses to “Butternut squash and chickpea curry”
Leave a Reply
Looks lovely, might have to get t’usband to make that one.
Towny: Yeh me too. The weirdly strawy cereal I had this morning didn’t help either
Jen: Why fanx. #2 did it, which is why the piles aren’t anally perfect like I’d do them
)
Towny: That was it! Revolting things but have resolved to eat healthily until the BIG DAY in September x
Spudness: Also works well with tayters
I may suggest this for this coming weekend. Love butternut squash!
Jelly: Did he? Heh. Oh, mind you the bottom pic is actually borlotti beans – still not particularly raisin-like, but hey. Old Maxi’s living proof about too much affecting your eyesight.
Waipara sounds nice; must get a bottle for the w’end. My fav NZ wine is St Clair or Spy Valley Sauv Blanc. I’ve never ever ever had a luck with risotto but maybe the wine will help …
And on the curry subject I confess to throwing in a jar of korma sauce into my lovely chicken last night. My poor chicken … it got its revenge! When I recover I might try out this recipe
Gillian: Haha coco-ed under! I could think of worst ways to go! Oh yes, try it out. I did it with a tin of tomatoes and some chickpeas last night and it was yumbly. Nice easy one xx
[...] June, I got the sack and cooked butternut squash and chickpea curry (not at the same time) and in July I rejigged my 70s ginger cake, made some fabulously soft iced [...]
http://englishmum.com/2009/08/18/easy-tandoori-chicken-with-cheaty-flatbreads/