I came across this recipe for Roasted Butternut Squash, Chickpea and Tomato Curry in a book, and whilst I liked the main ingredients, I felt they had really over-complicated the method and there was definite room for improvement, so this is my re-worked version. It’s lovely and full of flavour, and fantastic for the colder winter evenings. Serve it with some Naan or Rice.

Serves – 4
Prep / Cooking time – 20mins / 40mins

Ingredients
Roasted Butternut Squash, Chickpea and Tomato Curry
Olive Oil
1 Medium Butternut Squash, Chopped in medium chunks
1 Pack of Small / Cherry Tomatoes (Pomodoro ones are AMAZING), Squashed
2 Medium Onions, Diced
Coriander Stalks – Ideally 10-20 of them – (finely chopped)
One Red Chilli Pepper (de-seeded and finely chopped)
One Green Chilli Pepper (finely chopped)
Clove of Garlic (finely chopped or pressed)
Jar of Tikka Masala Paste (165g)
1 Tin of Chopped Tomatoes
1 Tin of Chickpeas (Drained)
1 Tin of Coconut Milk




Roasted Butternut Squash, Chickpea and Tomato Curry

1. Preheat the oven to 180°C / Gas Mark 4

2. Put the Butternut Squash chunks in a roasting tin and drizzle with oil and allow to roast for 20-30 mins until golden brown.

3. Remove from the oven and set aside.

4. Place a tablespoon of oil into a large pan and fry gently on a moderate heat with the Onion, Garlic and Coriander for a few minutes.

5. Chuck in the Chilli and allow the onion to soften.

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6. Put in the Tikka Masala Paste and stir it in well.

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7. Add the Roasted Squash, Tomatoes (Cherry and Tinned), Chickpeas, and Coconut Milk and stir it thoroughly.

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8. Bring the heat up so it’s bubbling, and then turn it down a bit to allow it to simmer – keep stirring it and don’t let it catch.

9. Allow to simmer for around 10-15 minutes, season to taste, and then it’s done!

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