Butternut Squash Curry

with Crispy Chickpeas and Brown Rice
Creamy, sweet and savoury. Yum!
Cals 1132 · Prot 26 · Carbs 145 · Fat 55
Vegan
Try Hello Chef Now
45 min
photo
Creamy, sweet and savoury. Yum!
Cals 1132 · Prot 26 · Carbs 145 · Fat 55
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry sauce
Butternut squash
600 Grams
Red onion
1 Piece
Garlic cloves
3 Pieces
Ginger
30 Grams
Vegetable oil
2 Tbsp
Salt
1 Tsp
Garam masala
2 Grams
Cumin powder
2 Grams
Coriander powder
2 Grams
Turmeric powder
2 Grams
Black pepper
0.5 Tsp
Water
100 ML
Vegetable stock cube
0.5 Pieces
Coconut milk
400 ML
Lime
2 Pieces
Fresh coriander
15 Grams
Rice
Brown rice
150 Grams
Water
350 ML
Salt
0.5 Tsp
Roasted chickpeas
Chickpeas
260 Grams
Vegetable oil
1 Tbsp
Chilli powder
2 Grams
Salt
0.5 Tsp

Tips for fussy eaters

Go easy on the chilli powder, or prepare a separate, milder batch for them.

Pro tip

Alternatively, roast the chopped pumpkin with a drizzle of olive oil in a 200°C oven for 25 min. Once roasted, add it to the curry.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the butternut squash, onion and garlic. Peel and grate the ginger.
photo

2 Roast chickpeas

Meanwhile, rinse and drain the chickpeas. Transfer the chickpeas to a lined baking tray, drizzle with oil and season with salt and half of the chilli powder (spicy!) -reserve the rest for the curry. Mix well. Roast in the oven for 20 min or until crispy.
photo

3 Fry onion

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the butternut squash and onion, and fry with a pinch of salt for 5 min. Add the garlic, ginger, the remaining chilli powder (spicy!), garam masala, coriander, cumin, turmeric and black pepper. Fry for 2 min further. 
photo

4 Add and stew

Add the measured watervegetable stock cube and coconut milk. Bring to a simmer, cover with a lid and reduce the heat to low. Simmer for 20 min until the squash is soft. 
photo

5 Boil rice

Meanwhile, add the brown rice, water and salt to a pot and bring to a boil. Cook for 25 min or until the rice is tender.
photo

6 Puree and season

Using a hand-held blender, blitz the curry sauce until smooth. If it looks too thick, add a splash of water. Season with a generous squeeze of lime juice. Slice the remaining lime into wedges. Serve the curry over the rice and sprinkle with the crispy chickpeas. Garnish with the fresh coriander leaves and a wedge of lime.

Tips for fussy eaters

Go easy on the chilli powder, or prepare a separate, milder batch for them.

Pro tip

Alternatively, roast the chopped pumpkin with a drizzle of olive oil in a 200°C oven for 25 min. Once roasted, add it to the curry.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy