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 people60 minutes10 minutes
1tinChickpeas in Water
drained and rinsed
1 - Onion
450gSuperValu Brown Basmati Rice
1smallSuperValu Butternut Squash
peeled, deseeded and diced into 2.5cm cubes
1portionSuperValu Fresh Ginger
thumbsized, peeled and finely grated
2tbspSuperValu Fresh Mint
just the stalks, finely chopped
1 - SuperValu Green Chilli
deseeded and finely chopped
2tbspSuperValu Olive Oil
For The Coconut And Garam Masala Drizzle
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.
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.
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.
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.