About the Recipe
This roasted butternut squash curry is creamy, warmly spiced, and full of comforting flavor. Roasting the squash adds caramelized sweetness, while coconut milk, tomatoes, chickpeas, and aromatic spices create a rich sauce.
Ingredients
1 medium butternut squash (about 3–4 cups), peeled and cut into ½–1-inch cubes
2 tbsp olive oil
1 red onion, diced
6 garlic cloves, minced
2-inch piece fresh ginger, minced
1½ tbsp medium curry powder
2 tsp garam masala, or to taste
1 tsp paprika
½ tsp ground cumin
½ tsp cumin seeds
¼ tsp turmeric
1 can (400 g) chopped tomatoes
1 can (400 ml) coconut milk
200 ml vegetable stock
1 can (400 g) chickpeas, drained and rinsed
Salt and black pepper, to taste
Optional Additions
Seitan chicken
Crispy tofu
2–3 cups baby spinach
To Serve
Basmati rice
Fresh coriander, chopped
Fresh chilies, sliced
Red pepper flakes
Chili oil
Preparation
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Place the cubed butternut squash on a large baking tray. Drizzle with olive oil and season with salt, pepper, paprika, and a little curry powder. Toss well.
Step 3
Roast for 35–40 minutes, or until tender and caramelized around the edges.
Step 4
Heat a little oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes. Stir in the garlic and ginger and cook for another minute.
Step 5
Add the curry powder, garam masala, paprika, ground cumin, cumin seeds, and turmeric. Cook for 30 seconds.
Step 6
Stir in the chopped tomatoes, coconut milk, and vegetable stock. Simmer for 10 minutes.
Step 7
Blend the sauce until smooth, then return it to the pan.
Step 8
Add the chickpeas and simmer for 5–10 minutes. Season to taste.
Step 9
If using tofu or seitan, stir it in and cook for 2–3 minutes. Add spinach during the final 1–2 minutes.
Step 10
Fold in the roasted butternut squash and heat through for another minute.
Step 11
Serve over basmati rice and garnish as desired.
