Butternut squash and chickpea curry
- Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.
- Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.
- Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly.
- Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like.
- 3 tbsp vegetable oil
- 2 tbsp black mustard seeds
- 1 tbsp cumin seeds
- 12 cardamom pods, split
- handful of curry leaves
- 2 large onions, chopped
- 5 garlic cloves, grated
- 5cm/2in piece fresh root ginger, finely grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 2 tbsp ground coriander
- 1 litre/1¾ pint hot vegetable stock
- 1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks
- 250ml/9fl oz coconut cream
- 2 x 400g tins chickpeas, drained and rinsed
- 200g/7oz green beans, cut into 2.5cm/1in lengths