Vegan Curry : Chickpea and Roasted Butternut

• tempo ativo: 5 minutes
• tempo total: 1 hour

Ingredientes

1 medium Butternut

1 chopped Onion

2 tbsp coconut oil

4 garlic cloves

1 thumb size ginger

1 tbsp curry powder

1 tsp mild masala

1/2 tsp ground cumin

1/4 tsp turmeric

1 tin chopped tomatoes

1 tin coconut milk

200ml vegetable stock

1 tin chick peas

salt and peper

Instruções

Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half length ways. Cut into roughly equal sized cubes about

Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutes until soft through and starting to brown on the edges

In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add crushed garlic and grated ginger.

Leave to cook for a further minute

Add all the spices - curry powder, garam masala, cumin, turmeric and chilli powder.

Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn

Add the chopped tomatoes, coconut milk and vegetable stock.

Bring to a gentle simmer and let cook for 10 minutes.

Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper.

If you like it spicy you can add some extra chilli powder

Add the roasted butternut squash, stir and serve!

Top with yogurt or cream to cut the spicyness and make it more rich.