Recipe – Roasted Butternut Squash, Chickpea and Tomato Curry

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.

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

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

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!