Roast Butternut and Chickpea Curry
Indulge in the irresistible flavours of our Roasted Butternut and Chickpea Curry. Experience the perfect balance of tender roasted butternut cubes and hearty chickpeas, enveloped in a fragrant blend of spices. This creamy and aromatic curry, simmered in coconut milk and vegetable stock, is a culinary delight that will leave you craving more.
Enjoy it over fluffy basmati rice, accompanied by warm naan bread for a truly satisfying meal. Get ready to savour every delicious bite of this mouth-watering dish.
Pair with our Village Pinot Noir
- 3 cups Butternut cubes
- 10 ml Coconut Oil
- 1 Onion
- 10ml Garlic
- 10ml Ginger
- 75ml Curry Powder
- 30ml Garam Masala
- 30ml Ground Cumin
- 5ml Cumin Seeds
- 50ml Ground Turmeric
- 230ml Coconut Milk
- 250ml Chickpeas
- 50ml Vegetables Stock
- Salt and pepper to taste
Cut butternut into cubes and place in a large baking tray together with the oil, salt and pepper, roast for about 30-40 minutes in a preheated oven at 180°C.
Now start the curry while the butternut is roasting. Heat coconut oil in a pot and add finely chopped onion.
Fry until transparent, then add garlic and ginger. Add the spices, let it cook until fragrant, 6 to 8 minutes.
Add coconut milk and vegetable stock and bring to a gentle simmer. Add drained chickpeas and cook for another 5 to 10 minutes.
Add the roasted butternut, stir through and serve, topping-up with coriander yogurt. Dish over basmati rice and serve with naan bread.