Chickpea Butternut Squash Curry

This was a delicious meal that is perfect for warming up on a cool winter night.  I adapted this recipe from Jamie Oliver (love that guy!); check out the original here:

What you’ll need:

  • 1 butternut squash
  • 1/2 inch piece of ginger
  • 4 shallots
  • 4 cloves garlic
  • pinch of chili flakes
  • 1 bunch fresh cilantro
  • Avocado oil
  • 1-2 tbsp curry paste (I purchased mine from Kredl’s)
  • 1 tsp turmeric
  • 1 can diced or whole tomatoes
  • 2 can coconut milk
  • 2 can chickpeas (I precooked 1 cup of dried chickpeas the night prior in my slow cooker)
  • 2 cups cooked basmati rice
  1. Chop the squash into small chunks and cut the ginger into matchsticks. Pick the cilantro leaves and finely chop the stalks.
  2. Pour 1-2 tbsp of avocado oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli flakes and shallots, then reduce to a medium heat.  Cook until golden and then add the cilantro stalks.
  3. Add the turmeric, curry paste, tomatoes and coconut milk. Bring to a boil, then add the squash and chickpeas.
  4. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a bit of water if it looks dry.
  5. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is nice and thick. Scatter with cilantro leaves and serve with basmati rice.