Prep 15 mins
Cook 45 mins
Very, very easy to double for large numbers of people. It can be served with rice or large flat breads for people to tear bits off and scoop up the curry. It can be frozen once cooked and cooled and the vegetables can be subbed 6 chicken breasts if you so desire.
- 1 butternut squash, peeled and 2 cm dice
- 2 red onions, roughly chopped
- 1 aubergine, chopped
- 2 red peppers, diced
- 1 (400 g) can chickpeas
- 2 garlic cloves, crushed
- 1⁄2 inch gingerroot, chopped
- 1 red chili pepper, deseeded and chopped
- 400 g chopped tomatoes
- 200 ml coconut cream
- 4 tablespoons chopped fresh coriander
- 3 tablespoons olive oil
- Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
- Meanwhile begin making the sauce.
- Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
- Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
- Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
- When the veg is ready add the veg and the chickpeas to the sauce and heat through.
The whole family liked this recipe. I completely changed the veg and also added 2 teaspoons of garam masala to suit the tastes in our family! One to repeat.
This was excellent. My husband doesn't care for butternut squash so I used carrots instead. I also roasted some onions with the vegetables because we love roasted onions. I didn't have any corriander leaves - so I added a teaspoon of Thai green Curry Paste to intensify the flavour. Served it with Basmati rice and it was DELICIOUS!
Very good. I, too, added more tomatoes and a touch more coconut milk. I also added some cayenne pepper and paprika to make it really spicy, but I suppose that's just personal preference. It's the kind of recipe where you can modify it with all kinds of spices and it would still work.