Spice up mealtime: chickpea and butternut curry

MONDAYS and Fridays are meat-free days in my home, so I have to always come up with new curry making ideas.

This recipe has a perfect mix of a little sweetness and spice.

The sweetness of the butternut tastes so good with the heat from the chilli and spices. Your kitchen will be filled with the most delightful aroma and this meal can be enjoyed with naan or roti.

Chickpea and butternut curry
Ingredients:
5 tablespoon sunflower oil
1 onion, chopped
One bay leaf
1/2 teaspoon mustard seeds
2 green chillies
1 and a half tablespoon mild masala
1/2 teaspoon chilli powder
1/2 teaspoon each, coriander and cumin powder
1 teaspoon turmeric
Salt
1 teaspoon garlic ginger
2 teaspoon sugar (optional)
Half medium butternut, cubed
1 tomato, grated
1 can of chickpeas, drained
1 sprig of curry leaves
Chopped chives

ALSO READ: Durban’s Curry Queen spices up meal time

Method:
Braise onion in oil with the bay leaf, mustard seeds and chillies, then add ginger and garlic paste and curry leaves. Add tomato, all the remaining spices, sugar and salt, and braise for a few minutes, adding a little water and simmer for five minutes. Add butternut, canned chickpeas and a cup of water, and cook until the butternut is soft. Garnish with chopped chives. Enjoy with home-made or freshly-made shop bought roti.

You can find Shae on Facebook and Instagram as The Curry Queen. Contact her on 083 721 1851 or email curryqueenshae@gmail.com.

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