Bressie’s Autumn Squash And Chickpea Curry

Bressie autumn squash chickpea curry Bressie autumn squash chickpea curry

This is a great curry for the colder autumn months and it’s a handy meal to have in the freezer. Just take out the required portions the night before and cook up some rice to go with it.

6 people 60 minutes 10 minutes


  • 1 tin Chickpeas in Water drained and rinsed
  • 0.25 tsp Chilli Powder
  • 1 handfull Coriander leaves stripped
  • 1 tsp Garam Masala heaped
  • 2 clove Garlic crushed
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 1 tsp Ground Turmeric
  • 1 - Onion finely chopped
  • 450 g SuperValu Brown Basmati Rice
  • 1 small SuperValu Butternut Squash peeled, deseeded and diced into 2.5cm cubes
  • 1 portion SuperValu Fresh Ginger thumbsized, peeled and finely grated
  • 2 tbsp SuperValu Fresh Mint just the stalks, finely chopped
  • 1 - SuperValu Green Chilli deseeded and finely chopped
  • 2 tbsp SuperValu Olive Oil
  • 900 ml Water

For The Coconut And Garam Masala Drizzle

  • 200 ml Coconut Milk


  1. Heat 1 tablespoon of the oil in a large saucepan set over a medium-low heat. Add the onion and sauté for 4 to 5 minutes, until softened but not coloured. Roughly chop half of the fresh coriander leaves and keep the rest to garnish. Add the chopped fresh coriander, garlic, chilli and ginger. Cook for another 2 to 3 minutes, until softened, then transfer to a plate and set aside.
  2. Turn the heat up slightly and add the remaining tablespoon of oil to the pan along with the squash. Fry for 6 to 8 minutes, until golden on all edges. Return the onion and garlic mix back to the pan along with the spices. Cook for a further 2 minutes, until the spices are aromatic, then add the chopped tomatoes and stock. Cook for 30 minutes, until the squash is almost tender. Add the chickpeas and cook for a further 15 minutes.
  3. Meanwhile, put the rice and water in a medium saucepan. Alternatively, you could use stock instead of water for extra favour. Cover with a lid, place on a high heat and bring to the boil, then reduce the heat and cook for 25 to 30 minutes, until all the water has been absorbed and the rice is cooked through.
  4. To make the drizzle, just whisk all the ingredients together in a glass jug. Serve the rice in wide bowls with the curry ladled on top. Spoon over some of the coconut and garam masala drizzle and garnish with the remaining fresh coriander leaves.
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