Pumpkin and chickpea Butter Curry (Easy Winter Warmer)
A comforting, creamy curry made with chickpeas and seasonal squash or pumpkin, perfect for using the veg from your Bockety Box. This simple vegetarian curry is ideal for cold evenings and makes a great weeknight dinner. It works with any type of squash or pumpkin that arrives in Bockety Box.
Ingredients
For the Marinade
- 1 tin chickpeas, rinsed & drained
- 200g pumpkin or squash (any variety), cut into cubes and peeled1 tsp minced fresh ginger
- 1 tsp minced fresh garlic
- 1 cup plain Greek yogurt
- ½ tsp turmeric
- Juice of ½ lemon
- 1 tsp garam masala
- Salt
For the Sauce
- 1 onion, diced
- 1½ tsp minced ginger
- 1½ tsp crushed garlic
- 1 tin chopped or cherry tomatoes ( if you only have whole tinned tomatoes roughly chop)
- tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 150ml water
- 50ml cream
- Butter for cooking
- Salt & pepper
Method
1. Marinate the Chickpeas & Squash
Combine the chickpeas, pumpkin or squash, yogurt, ginger, garlic, turmeric, lemon juice, garam masala and salt in a bowl. Mix well and leave for 30 minutes.
2. Cook the Marinated Mix
Melt the butter in a large pan. Add the chickpeas and squash and cook for 10 minutes, stirring often. Transfer the mixture from the pan into a bowl including any liquid and set aside.
3. Make the Curry Sauce
In the same pan, another knob of butter.
- Fry the onion until soft.
- Add ginger and garlic; cook for 2 minutes.
- Stir in cumin, coriander and garam masala.\Add the tomatoes and simmer for 10–15 minutes until slightly thickened. Ensuring to stir the pan often to avoid the mixture from sticking.
- Finish the Curry
Return the chickpeas and squash to the pan. Pour in the water and simmer for another 10–15 minutes until everything is tender. Stir through the cream, gently simmer on low for 5 minutes and season to taste.
Serve With: Rice, naan or roti.