I love a good curry and one of my favourite ingredients to use are always chickpeas. They are just so versatile and they absorb perfectly any flavour. I particularly love this combination with sweet butternut squash and the more bitter kale, it just works. This curry is creamy, hearty, full of favours and even more delicious (as always with curries) the next day.
2 banana shallots ( or 4 small round ones) – finely chopped
3 garlic cloves – crushed
1/2 medium size butternut squash – peeled and chopped into cubes
1 can (400g) of chickpeas – drained and rinsed
2 generous handful of chopped kale (or baby spinach)
1 tbsp of curry powder
1 tsp of ground coriander
1 tsp of turmeric
1 can (400g) of coconut milk
2 tbsp of tomato puree
The juice of 1/2 lime
A bunch of coriander (stems included) – chopped
A drizzle of coconut oil for cooking
Turn the oven on at 200 degrees Celsius. Add the chopped butternut squash to a baking tray and drizzle with some coconut oil, pinch of salt and pepper. Roast in the oven until soft, about 25-30 minutes.
Add the coconut oil to a large pan. Once hot add in the chopped shallots and cook on a medium heat for 5 minutes until they start to caramelise. Add in the crushed garlic, ground coriander, curry powder and turmeric and cook for another minute until the spices and garlic are fragrant. Add in the chickpeas, tomato puree and coconut milk. Stir everything together, turn down to a simmer and cook for 20 minutes. Add in the roasted butternut squash, chopped stalk of the coriander and kale and cook for another 5 minutes. Season with salt and pepper and add the lime juice. Mix everything together and serve with the remaining chopped coriander and rice of your choice.