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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Golden Chickpea, Squash + Coconut Curry
Naturally plant-based, deeply comforting + OH SO COMFORTING thanks to plump, tender, nutty chickpeas being the hero of the dish. It's ideal for batch cooking, and just the sort of dish that goes down well on a Friday night. Roasting the squash in spices gives it that extra depth of flavour + caramelisation.
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
Shop The Recipe
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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