Butternut Squash and Cauliflower Curry with Chickpeas and Basmati Rice

Thu, 21 September 2023

Ingredients

3 tbsp vegetable oil

2 large onions, chopped

10 Dried Curry leaves – optional you can get them 

5 cloves of garlic, chopped

5cm/2in piece fresh, finely grated

2 tsp ground turmeric 1 tsp ground cumin, 1 tbs paprika,

½ tbs chilli

2 tbsp ground coriander

1/2 litre vegetable stock

1kg peeled and deseeded butternut squash, cut into 2.5cm chunks

1 cauliflower cut into florets

250ml coconut cream

1 tin chopped tomatoes

1 x 400g tin chickpeas drained and rinsed

200g green beans cut into 2.5cm/1in lengths

1 lemon for juicing

Rice

250g basmati rice

500mls vegetable stock

¼ turmeric 

 

 

 

 

 

 

 

 

Method

 

• Add the butternut squash and cauliflower to a roasting tray and roast for 30 minutes at 180
• Heat the oil in a large saucepan over a high heat, add the vegetable oil
• Add the onions and curry leaves to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.
• Pour in the vegetable stock and chopped tomatoes bring to the boil.
• Now add in the roasted vegetables and bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas, beans, and cook for 10–15 minutes or until the sauce is reduced and thickened slightly.
• Season with salt, pepper and a good squeeze of lemon 

 

 

 

 

Rice

Put the rice into oven proof dish, add the rice, chicken stock, turmeric and butter. Cover with tin foil and bake for 25 minutes until rice is cooked and fluffy