Ingredients
Instructions
- Preheat a cast iron casserole dish or medium saucepan over medium heat and add the olive oil. Add the onion and cook until translucent, about 3 minutes. Add the garlic and ginger paste and cook, stirring often, for another 2 minutes.
- Add the tomato paste, curry powder and Schwartz seasoning and cook for about 2 minutes, stirring frequently, until the colour of the tomato paste has deepened slightly. Add the butternut squash and slowly pour in the broth. Bring up to a boil, lower the heat slightly, and let it simmer for about 20-25 minutes, until the squash is fork tender.
- Once tender, stir in the coconut milk/heavy cream and add the chickpeas. Continue to cook until warmed through, about 3 minutes.
- Serve over steamed rice and garnish with coriander and lime wedges.
This tasty chickpea & butternut squash curry recipe from Nadiya Hussain is a heartwarming vegetarian crowd-pleaser perfect for family get-togethers. Packed with flavour, this curry will quickly become a family favourite.
When you've got a family get together, or need to feed a crowd, it can be scary, I know. But trust me, if you can make people happy with food? That is the best feeling ever.
Nadiya Hussain
Serve with a steaming bowl of fragrant basmati rice, fluffy naan bread or warm rotis to scoop up every last bit of this deliciousness. For an extra burst of freshness, consider adding a side of cooling cucumber raita or a zesty lime pickle.
So gather your loved ones, savour the aromatic aromas wafting from the kitchen, and indulge in this heart-warming Butternut Squash and Chickpea Curry. Thanks to Nadiya's amazing recipe, you'll create not just a meal, but a delightful experience that will bring smiles and satisfaction to your family's faces.
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