- 50g per person basmati rice
- 1 tbsp olive oil
- 1 butternut squash , diced
- 1 red onion , diced
- 4 cloves garlic
- 2-3 tbsp mild curry paste
- 300ml vegetable stock
- 4 large tomatoes, or one tin , roughly chopped
- 400g can chickpeas , rinsed and drained
- 4 tbsp yoghurt
- small handful coriander , chopped
Aaaaaah, it’s been bloody AGES since my last recipe. Apologies. First I was finishing a PhD, then I was doing a residency where I was travelling to Yorkshire most weeks and cooking on the go, then I was POOR, and I couldn’t afford to experiment with food. And now I live in London. And am even poorer really, except the difference is I have less time because 2 hours of my day is commuting. But determined to get back on the food blog wagon. (WAGON). So expect a series of CHEAP EATS, for making in bulk and reheating for lunch or dinner. This week I have lentil chilli and this fine recipe; butternut squash and chickpea curry based pretty faithfully on a Good Food recipe. Served with rice in the evenings, or with a pitta for lunch.
Prep: 10 mins | Cook: 35 mins | Serves: 4
Nutritional Info: 393 kcalories, protein 14g, carbohydrate 71g, fat 8 g, saturated fat 1g, fibre 9g, sugar 16g, salt 0.94 g
NB I got this info off the recipe and I’m too tired to work out if it includes the rice or not, so when I record it, I just add on 50g of basmati rice, which brings the meal to: 571g kcalories, 110g carbs, 9g fat, 18g protein, 376mg sodium, 16g sugar.
Chop up the butternut squash. This is the worst bit of the recipe. From here on in it’s plain sailing. I chop squash the lazy way: slice off sections horizontally, so you have a load of cross section disks, then chop the skin off the sides with it laying flat, you end up with octagon-ish bits of just flesh, which then I section into chunks. Top Squash Tip.
Add the oil to the pan, heat, then add the squash and sautee until browning, about 10 mins
Then add the onion and the garlic, stir, and soften for 5-10 mins more
Add the curry paste, pop it on a high heat, and get it all lovely and covered and fragrant
Then add the stock, stir well, and simmer until squash is almost perfectly soft. Pop your rice on just as it’s getting soft-ish. About 5 minutes for basmati, and 10-15 for brown, before you think the squash is at almost.
Add the chickpeas and tomatoes (I used tinned), stir well, and simmer for a last 5 mins.
Just before serving, stir through chopped coriander. Serve with rice and soya yoghurt. Or pitta. Or naan. Or chapati. You get it.