Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry


Serves 3/4

1 butternut squash, peeled and cubed
400g tin chickpeas
2 large carrots, chopped into chunks
3 cm root ginger,finely chopped
2 cloves garlic, peeled and rushed
1/2 tsp ground cumin
1tsp tumeric
2 tbsp medium curry powder
1/2 tsp dried coriander
500 ml veggie stock
Sweat onion in a little water until soft. Add garlic, and ginger and stir for 1 minute.

Add cumin, curry powder, turmeric, stir for 1 minute. Adjust water if necessary so it doesn't burn or stick.

Add butternut squash and carrot and stir into spice mix. Add stock. 

Bring to boil, then simmer for 15 mins.


Stir in chickpeas and coriander.

Simmer on a very low heat for 30 mins or until carrots are cooked. The butternut squash will start to break up at this stage. 

Take off heat and leave to stand for flavours to meld. This dish tastes at its best when served the next day.

This freezes well.  You could use some spinach added in the last few minutes and left to wilt for a bit of greenery.