There’s nothing more warming than a roasted butternut squash… and throwing them in the oven with a bit of grated nutmeg really brings out their yummy, sweet flavour. I love them on their own with a roast, but I also cooked extra to turn them into this new yummy speedy roasted squash and chickpea curry. Great for batch cooking and warming winter lunches.
Roasted Squash and Chickpea Curry Recipe
- 1 small butternut squash – leave skin on, just chop into quarters and remove the seeds.
- 1/4 teaspoon freshly ground nutmeg (or ready ground is fine)
- 2 tbspn olive oil
- 1 medium onion
- 2 garlic cloves
- 1 teaspoon garam masala
- Pinch spicy pimenton or cayenne pepper
- Half teaspoon ground coriander
- Half teaspoon ground turmeric
- 1 jar passata or 1 tin chopped tomatoes
- 1 stock cube – chicken or vegetable, or some fresh stock,.
- Salt, pepper to season
- 1 tin chickpeas
- 1 tin full fat coconut milk.
- Any other veg you want to add – some diced carrots, peas, baby corn.
- Chopped kale or spinach – large handful.
- Heat oven to 200C. Put the sliced squash onto a baking tray. Drizzle with 1 tbspn of the olive oil, and sprinkle over a pinch of salt and pepper. Sprinkle over the nutmeg. Put in the oven for around 30 mins, until the flesh is soft.
- Leave to cool. Peel off the skin (you can leave some on for a crunchier texture but I like it off – the kids will eat it all then!)
- Heat a large saucepan or frying pan. Chop up the onion and garlic and throw into the pan with the remaining olive oil. Allow to sweat on a medium heat, stirring occasionally so it doesn’t burn, around 5mins. Add the spices (garam masala, pepper, coriander and turmeric) and cook through, constantly stirring for 1 to 2 minutes.
- Add the passata/tinned tomatoes, stock cube and around 250ml of water (or 250ml of stock) and bring to a gentle bubble. If you’re adding any extra veg such as carrots, you can add these here (just leave the greens until the end).
- Allow to simmer gently for around 5 minutes, then add in the diced squash, chickpeas, chopped kale or spinach and the tin of coconut milk. Stir together, allow it to heat through for around 90 seconds to 2 minutes. Check the seasoning, adding more salt or pepper if needed.
Serve with brown rice/wholemeal cous cous/cauli rice or on its own with a large spoon and a chunk of crusty sourdough bread.
You can also sprinkle over some freshly chopped coriander for more flavour!