I cook this comforting butternut squash, sweet potato and chickpea curry all the time. It’s cheap, easy and very good for you. My kids like it too, which is a big win. It’s completely vegan too if that’s your thing. I make no claims that this curry is any way an authentic recipe – but we like it and I hope you do too!
What is it: A fragrant and filling curry that’s great for all the family
Feeds: four good sized portions, plus leftovers for the freezer
Good for: easy weekday meals
How long does it take: about 20 mins of prep, plus two hours cooking
2 large onions
2 cloves garlic
1 butternut squash, about 350g when peeled and cubed
1 large sweet potato, about 300g when peeled and cubed
2 tins of chickpeas
Your favourite curry spices: I used 3 tsp mild curry powder, 2 tsp garam masala and 1 tsp cumin
300ml of vegetarian stock
1 tbsp olive oil
coconut milk or cream to serve
This curry isn’t spicy, just fragrant. But you can easily add fresh chilli, or dried chilli flakes if you want to add a kick.
1.Start by preparing your butternut squash and sweet potato. Peel your potato and cut into 1cm cubes. Peel and deseed your butternut squash and then cut this into cubes too.
2. Heat one tablespoon of olive oil in a large pan. Slice your onions into thick rings and add to the pan. Cook for about five minutes on a medium heat until they are slightly coloured.
3. Add your spices to the onion and fry for another few minutes. Reduce the heat and add your crushed garlic cloves. Cook for another couple of minutes, then add your butternut squash and sweet potato.
4. Now add your two tins of chickpeas, including their water.
5. Pour 300ml of vegetable stock over the curry. Give everything a good stir and bring to the boil.
6. Once the curry is boiling, reduce the heat to a gentle simmer. Put a lid on your pan and leave to cook for about 2 hours, stirring occasionally. I tend to remove the lid after an hour to help the curry thicken up. Taste occasionally and add extra spices or seasoning. Keep an eye on it – I usually allow two hours, but you may find it’s ready earlier. You’re looking for a nice thick curry with no real liquid left.
7. Serve with basmati rice or flatbreads. I like to add a little coconut milk when serving.
I also like adding green beans, courgette and mushrooms to this curry. Throw them in towards to the end of the cooking time.