Autumn Squash & Chickpea Curry

3.34 from 3 votes

Prep Time20

Course: main

Cuisine: Curry, Indian, Vegan

Servings:

Author: Louise-Claire Cayzer

1 400 g chickpeas cooked. ( This is either 1 tin, or 200g dried that has been cooked!)
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 large onion , finely chopped
6 garlic cloves
25 g root ginger
30 g fresh coriander seeds
2-4 green chillies , chopped roughly
1 tablespoon ground coriander
1-2 teaspoon chilli powder
1 teaspoon ground turmeric
400 g tin of plum tomatoes , sort of squashed up in the tin with a knife
1 Tbs tomato paste
1 teaspoon salt
1 teaspoon garam masala ( Or other masala mix- I used a really great organic madras mix)
1 tablespoon lemon juice
½ butternut squash- cut into pieces.

Put the cut up squash into a roasting tin, slick with olive oil & a sprinkle of salt & pop in the oven.
Meanwhile, pop the drained chickpeas in a pan (assuming you're using tinned) and add half a cup of water Bring to a simmer and cook for 5 minutes then drain, making sure to reserve a bit of the cooking water. (thank YOU Felicity for this amazing tip- it makes a huge difference to the end texture of the dish).
In a mortar & pestle or stick blender to blend the garlic, ginger, coriander & chilli into a paste...
Then, heat the oil in a heavy saucepan over a medium heat, add the onion & cumin seeds and cook until the onion is softened & the cumin is popping & aromatic.
Add the paste of garlic, ginger, coriander & chilli paste & add it into the pan, cooking it for few minutes. Add in the chilli powder and turmeric & stir...
Then, stir in the squished up tomatoes, chickpeas and their cooking water and a pinch of salt. Add the roasted pumpkin in too. Bring this all to a bit of a simmer and let it thicken. This might take 15- 20 mins...
Stir in the garam masala, and the lemon juice, plus taste for salt & add a little if needed...

We ate half of this one evening. Then the next wilted in baby spinach for a bit of freshness & difference & it was even more delicious!