Name: Butternut and chickpea curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram butternut, peeled, seeds removed, cut into bite-sized chunks; 1/4 cup vegetable oil; 1 teaspoon black mustard seeds; 1 teaspoon cumin seeds; 1 large onion, halved and thinly diced; 2 clove garlic, finely chopped; 1 thumb ginger, peeled and grated; 1 red chilli, seeds removed, finely sliced; 1/2 teaspoon ground turmeric; 1 teaspoon ground coriander; 400 gram tin chickpeas, rinsed and drained; salt and freshly ground black pepper; 70 gram baby spinach leaves; cooked rice and chapati to serve

Butternut and chickpea curry

This vegetarian butternut and chickpea curry recipe is packed with warming flavour while also being gluten and dairy-free. Serve with rice and chapati for a satisfying meal

Serves 4

Cook

35M

This recipe first appeared in Food magazine issue 82.

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Ingredients

1 kilogram butternut, peeled, seeds removed, cut into bite-sized chunks

1/4 cup vegetable oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

1 large onion, halved and thinly diced

2 clove garlic, finely chopped

1 thumb ginger, peeled and grated

1 red chilli, seeds removed, finely sliced

1/2 teaspoon ground turmeric

1 teaspoon ground coriander

400 gram tin chickpeas, rinsed and drained

salt and freshly ground black pepper

70 gram baby spinach leaves

cooked rice and chapati to serve

Method

1.Boil, steam or microwave the butternut until just tender. Drain any juices and pat dry. Heat the oil in a large non-stick frying pan. Add the mustard and cumin seeds, and cook until they start to pop.

2.Add the onion, garlic, ginger, chilli, turmeric and ground coriander and cook until the onion is lightly coloured. Add the chickpeas, butternut and season to taste with salt and pepper.

3.Stir fry for several minutes to coat the vegetables.

4.Toss through the spinach leaves and serve immediately with a dollop of yoghurt and a bowl of rice and chapati.

Cinnamon and cardamom pods will add extra oomph to your rice. – Stir mint and cucumber through yoghurt – this will complement the heat of the curry. PER SERVE: Energy: 380kcal, 1592kj, Protein: 12g Fat: 20g, Saturated fat: 3g Cholesterol: 0mg, Carbohydrate: 32g Fibre: 17g Sodium: 451mg

Note

Women's Weekly Food

Ingredients

Method

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