When I was a child we never really ate curry. My dad was the main cook in our house but curry wasn’t a meal my mum enjoyed. I think this is why we never ate it and I didn’t really like curries either. When I started to eat curries, normally on a drunken night out, I would eat a very mild one. It began my love of this dish.
Nowadays, I’m trying to tempt my son Ted into enjoying a curry. Ted is a bit of a fussy eater so I’m always trying him on new foods. He used to love chickpeas but now he’s not so keen. Ted will eat a chickpea or two if they are served to him. I do have to play hid the veggies hence why my sauce is blended.
The dish wasn’t a huge hit with my son but he did eat most of it. My husband Howard and I really enjoyed it. It was a smooth, creamy curry that had a pleasant heat. It’s definitely one we will be eating again. Did you like curry as a child and what was your favourite? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Vegetable peeler
- Chopping board
- Baking tray
- Large saucepan
- Chickpeas x 300g or 2 400g tins
- Onion x 1
- Butternut squash x 1 small
- Carrot x 1 large
- Courgette x 1
- Mild chilli powder x 1 tsp
- Garam masala x 1 tsp
- Garlic granules x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Oregano x 1 tsp
- Salt and pepper to taste
- Olive oil for the baking tray
- Coconut drink x 500mls
- Chicken stock or vegetable stock x 100 mls plus more if necessary
- Start by cooking the dried chickpeas as per the packet instructions if you are using dried.
- Once the chickpeas are cooked drain through a colander and set aside.
- Preheat the oven to 180°C or gas mark 4.
- Peel and cut the onion into 16 pieces.
- Next peel the butternut squash and cut it into 2 centimetre pieces.
- Now peel the carrot and the courgette.
- Cut these vegetables into 2 centimetre pieces.
- Put these ingredients into a baking tray and drizzle with olive oil.
- Sprinkle over the mild chilli powder, garam masala, garlic granules, ground sweet cinnamon, dried oregano and salt and pepper.
- Toss the ingredients together in the baking tray.
- Place the tray into the oven and bake for around 35 – 40 minutes.
- When the vegetables are golden brown and slightly crispy around the outside remove from the oven.
- Leave the vegetables to cool until you can touch them safely with your hands.
- Put the vegetables into the blender using the big spoon.
- Add in the coconut drink and the chicken stock.
- If the sauce is a little to thick add a bit more chicken stock until it’s at the consistency you enjoy.
- Once the masala sauce has been blended and is smooth remove pour into the large saucepan and add in the chickpeas.
- Heat the masala through until it’s warm.
- Then serve with rice and enjoy.
Butternut Squash and Chickpea Masala was a massive hit with Howard and myself. It was very simple to prepare and cook. The curry was also full of flavour. You could make the sauce in advance of a meal and store it the freezer until you want to eat it. If you have any meat lovers who can’t live without it then you could cook chicken and add it to this dish. All the ingredients in the curry are freezable too. Therefore you could make a big batch and store it for another week. However you decide to eat this dish, as always, please enjoy. Thank you xxx