This is one of my favourite curries that I make a lot. It tastes really fresh with loads of vitamins in the butternut squash and loads of protein in the chickpeas. I make it quite mild for the kids and add extra chilli after taking their portions out. They both love butternut squash as it’s so sweet and easy to pick up for young kids.
Extra virgin olive oil or coconut oil
Dash of chilli flakes
1 butternut squash
3 cloves of garlic
1 thumb sized piece of fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
3 teaspoons ground coriander
2 tins of chickpeas
1 teaspoon garam masala
1 handful of fresh coriander (cilantro) plus extra for garnishing
Sea salt (optional)
How it’s made:
Peel the butternut squash, chop in half lengthways, remove the seeds, and chop the squash into 1 inch cubes.
Put a kettle on to boil with 200ml of water.
Heat 2 tablespoons of oil over a medium heat in a large saucepan.
Add the chilli flakes and butternut squash to the saucepan and cook for a few minutes, stirring occasionally.
Peel and finely chop or crush the garlic, and peel and grate or crush the ginger. Add to the pan with the turmeric, cumin and coriander. Cook for a few minutes while stirring.
Add 200ml of boiling water to the saucepan and stir. Cover, bring to the boil and lower the heat, simmer for 10 minutes or until the butternut squash is cooked.
Drain and rinse the chickpeas. Add them to the saucepan with the garam masala.
Finely chop the fresh coriander and add to the saucepan. Simmer for 5 minutes more.
If you’re making it for kids, take out their portions now. Then add sea salt to the pan if you want and extra chilli if you like it spicier.
Serve with whole grain rice and sprinkled with fresh coriander.