? ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY ? by @doctorbowl
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Packed full of flavour, spice, and nutrients, this curry is a perfect way to cosy up whilst watching the rain!
Love,
DB x
INGREDIENTS
▪️1 tin chickpeas, drained
▪️1 small butternut squash, cubed (can sub for sweet potato, potato, carrot etc- but cooking time will vary)
▪️1 tbsp garlic, minced
▪️1/2 tbsp of ginger
▪️1 tsp ground cumin
▪️1/2 tsp garam masala
▪️1/2 tsp ground coriander
▪️1/4 tsp ground turmeric
▪️1/4 tsp chilli powder
▪️1/2 tsp salt
▪️1 tin tinned chopped tomatoes
▪️1 tbsp tomato puree
▪️1 tin/400ml full fat coconut milk
METHOD
▪️Preheat oven to 200c
▪️Place the cubed butternut squash onto a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35 minutues until soft through and starting to brown on the edges.
▪️Heat some oil in a large pan on medium heat.
▪️Add the minced garlic and grated ginger. Cook for a minute
▪️Add all the spices and salt. Cook for around 30 seconds until fragrant
▪️Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.
▪️Add the coconut milk.
▪️Let simmer for 10-15 minutes and then add the chickpeas and roasted butternut squash for a further 5 minutes.
