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5 from 2 votes

Chickpea Butternut Curry with Coconut Milk

Chickpea and butternut cooked in a rich, spicy and creamy sauce
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: chickpea butternut curry, chickpea curry
Servings: 4

Ingredients

Roasted Butternut

  • 300 gram butternut cut into cubes
  • 3/4 tsp ground cinnamon
  • 1 teaspoon fresh thyme leaves
  • salt
  • pepper
  • 1&1/2 tbsp vegetable oil

Curry

  • 1 x 400 gram canned chickpeas drained and rinsed
  • 1 large onion finely chopped
  • 2 tbsp vegetable oil
  • 2 tsp ginger/garlic paste
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 2 tsp masala or kashmiri chilli powder
  • 1/2 tsp mixed spice
  • 1/2 tsp turmeric
  • 1/2 cup pureed tomatoes or passata
  • 1 cup vegetable stock
  • 1 x 400 ml coconut milk
  • 1 tsp sugar (optional)

Instructions

Roasted Butternut

  • Preheat oven to 180 degrees Celsius. Cut the butternut into small cubes and mix in the cinnamon and oil, add the thyme and season with salt and pepper. Roast in the oven for 25 minutes or until soft and tender.
  • Once cooked remove from the oven and set aside

Sauce

  • Heat 2 tablespoons oil. Add the onion and saute until golden brown
  • Add the ginger/garlic paste and cook for a minute
  • Add the masala or chilli powder, turmeric, cumin, paprika, garam masala, mix spice and cook for a minute
  • Add the pureed tomatoes or passata and cook for 5 minutes. Add the vegetable stock and coconut milk. Simmer on low heat until the sauce thickens, about 20 minutes. Once cooked you can use a stick blender and blend the sauce if you wish. Add the sugar if required
  • Add the chickpeas and cooked butternut. Season with more salt only if required. Simmer for 5 minutes
  • Garnish with coriander and serve with Basmati Rice or naan bread

Notes

  1. You can replace the coconut milk with coconut cream or fresh cream, you may need less
  2. If you are using fresh chickpeas you will need to soak it overnight and cook it before adding it to the sauce
  3. If you prefer a milder curry you can omit the paprika and reduce the masala/chilli powder
  4. Mixed spice is found in the dry spice section of the supermarket aisle, it consists of cassia,coriander,pimento,cloves, ginger and nutmeg
  5. If you do not have mixed spice you can omit it from the recipe 
  6. I pureed fresh tomatoes and it's what I used in the sauce, you can use canned tomatoes or Italian tomato sauce, passata