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Golden Chickpea, Squash + Coconut Curry
This is a big, cosy bowl of tender Queen Chickpeas in a gently warming, creamy, coconutty sauce. The chickpeas hold their shape while soaking up every bit of spice, and their starchy bean stock gives the coconut milk a lovely silkiness. Spice-roasted squash brings sweetness and caramelised edges, making it just the sort of thing you’ll want on repeat all winter. It's a great one for batch-cooking, freezers well, and it’s naturally plant-based too.
Ingredients
For the squash
1 butternut squash (about 800g), peeled and cut into 2cm chunks
1 tbsp neutral oil (sunflower or rapeseed)
1 tsp ground turmeric
1 tsp medium curry powder
½ tsp ground cinnamon
½ tsp chilli powder
For the curry base
1 jar Queen chickpeas, with their bean stock
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp black mustard seeds
1 tsp medium curry powder
½ tsp ground turmeric
1 red onion, finely chopped
3 garlic cloves, finely sliced
1 green chilli, deseeded and finely chopped
1 x 400g tin coconut milk
1 tsp honey or maple syrup
100g baby spinach
Juice of ½ lime
To serve
Rice, naan, or both
Nigella seeds
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Directions
Preheat the oven to 200°C fan.
Tip the squash into a large roasting tray and toss with the neutral oil, salt, pepper, turmeric, curry powder, cinnamon and chilli powder. Roast for 30–35 minutes, until soft and lightly caramelised.
Heat one tablespoon of coconut oil in a heavy-based pan over a medium heat. Add the cumin seeds and black mustard seeds and cook for 30 seconds, until they begin to pop. Add the onion, garlic and green chilli and cook for 8 minutes, stirring regularly, until soft and fragrant.
Stir in the turmeric and curry powder and cook for 30–60 seconds, letting the spices bloom.
Pour in the coconut milk, chickpeas with their bean stock, and the honey or maple syrup. Bring to a gentle simmer and cook for 12–15 minutes, until thickened and creamy. Squeeze in the lime juice for the final couple of minutes. Season to taste.
Tip in the roasted squash and spinach, stir to combine and cook until wilted - about 3 minutes.
Divide between serving bowls and serve with rice, naan, or both!
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Comments
Excellent recipe. Easy to follow, very tasty and healthy. Even the kids asked for more
Tried this recipe for the first time this weekend and it was a huge family hit! Full of beany creaminess and flavours, hearty and filling. It’s definitely on the ‘to make regularly’ list now. Thanks Bold Beans … yummy!