Roasted Butternut Pumpkin and Chickpea Curry
Enjoy this homemade vegetarian curry that’s sure to warm you up and provide a comforting meal during the cooler autumn days!
- 1 medium butternut pumpkin, peeled, de-seeded and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 knob of ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh coriander, chopped (for garnish)
- Cooked rice or naan bread (for serving)
- Preheat your oven to 200°C (400°F).
- Toss the butternut pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the pumpkin is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
- Stir in the curry powder, cumin, cinnamon and paprika, and cook for another minute until fragrant.
- Add the roasted butternut pumpkin, chickpeas, and coconut milk to the pot. Bring to a simmer and let cook for 10 minutes. Adjust seasoning with salt and pepper.
- Serve the curry over cooked rice or with naan bread, garnished with fresh coriander.
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
