A delicious and wholesome curry, this chickpea and butternut squash curry is the perfect budget friendly meal. Making 8-10 serves, this curry is great to meal prep and freeze for easy and quick dinners throughout the week. This recipe is vegan and dairy free.
Place ghee or coconut oil into the base of a large casserole pan on a medium heat to melt.
Slice brown onion in half, remove skin and then thinly slice vertically. Add onion to the pan and sauté until tender.
Once onion is tender add the garlic, ginger and coriander stems and sauté until fragrant. Add the garam masala, turmeric, and curry powder, stirring until flavours become fragrant.
Add coconut milk, stock and tinned tomatoes and stir to combine. Remove the curry from the heat and use a handheld blender to blend the curry sauce until smooth.
Add the chickpeas, cauliflower florets and diced butternut squash. Simmer on medium-low heat until the butternut squash is tender and falls apart.
While the curry is cooking, add rice to a large saucepan and top with water. Allow to sit for 5 minutes before straining off water. Repeat this process three times to thoroughly rinse the rice.
Return the rice to the pan along with 8 cups water. Bring to the boil with the lid on, tilted to the side to let some steam out. Continue to boil until most of the water has been absorbed. Turn the heat off and place the lid on securely to allow the rice to steam.
Once butternut squash is tender, add frozen peas and stir through.
Once the peas are tender, taste and season with salt as needed. Remove from the heat.
To serve spoon rice into bowls and top with curry and extra coriander.
Notes
Storage
Store leftovers in the pot with the lid on, in the fridge for up to 3 days. Alternatively, freeze the leftovers in an airtight container or individual portion sized containers.