Immerse yourself in the delightful flavors of this creamy and aromatic curry. Tender roasted butternut squash and crispy chickpeas take center stage, perfectly seasoned with Chef Nti Ramaboa's expert blend of curry powder, garam masala, and cumin. Each spoonful is a harmonious dance of textures and spices, leaving your palate satisfied and craving more. Accompanied by fragrant basmati rice, garnished with fresh coriander, this culinary masterpiece is a feast for the senses.
1 medium butternut squash (about 3-4 cups, cubed)
2 tablespoons coconut oil
1 red onion
4 garlic cloves
Thumb-sized piece of ginger
1 tablespoon medium curry powder
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1/4 teaspoon hot chili powder
1 tin (400ml) chopped tomatoes
1 tin (400ml) coconut milk
200ml vegetable stock
1 tin (400g) chickpeas
Fragrant oven-baked rice:
2 cups long grain White Rice
1 cup Boiling Water
2 tablespoons of Cumin Seeds
2 tablespoons Butter
1 tablespoon Olive Oil
2 teaspoons of Salt
Preheat the oven to 200°C. Cut off both ends of the squash, peel it, and cut it in half lengthways. Then, cut it into roughly equal-sized cubes, about 1 cm each.
Place the squash cubes on a large baking tray. Drizzle generously with olive oil, salt, and pepper. Toss the cubes to coat them evenly and place them on one half of the baking tray.
On the other half of the tray, add the chickpeas. Drizzle them generously with olive oil and sprinkle with optional cayenne pepper, salt, and pepper. Top with red onions.
Place the tray in the oven and bake for 35-40 minutes until the butternut squash is soft and starting to brown on the edges. The chickpeas should be crispy and perfectly cooked within 10-15 minutes. Remove them from the oven and set aside.
Meanwhile, start preparing the curry. Add coconut oil to a large pan over medium heat. Once melted, add finely chopped onion. Stir and fry for a few minutes, then add crushed garlic and grated ginger. Let it cook for a further minute.
Add all the spices - curry powder, garam masala, ground cumin, cumin seeds, turmeric, and chili powder. Cook for 30 seconds until fragrant. If needed, add a little more oil to prevent burning.
Add the chopped tomatoes, coconut milk, and vegetable stock to the pan. Bring it to a gentle simmer and let it cook for 10 minutes. Use a handheld blender or a food processor to blend the mixture until smooth.
Add two-thirds of the chickpeas (reserving about one-third for plating) and cook for an additional 2-3 minutes. The sauce should thicken and have a creamy, orange color. Taste the sauce and season with salt and pepper.
Stir in two-thirds of the roasted butternut squash (reserving about one-third for plating). Serve the curry, and top it with the remaining roasted butternut squash and chickpeas. Garnish with freshly chopped coriander. Serve with basmati rice and your favorite sides.
Preheat the oven to 200°C.
Pour all the ingredients into a baking dish or pot and stir them together.
Cover the dish tightly with foil to seal it.
Bake in the oven until the water is absorbed, which usually takes around 20-22 minutes.
Let the rice rest for 5 minutes.
Fluff the rice with a fork to separate the grains and serve.