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Butternut squash, chickpea and spinach curry

Name: Butternut squash, chickpea and spinach curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 tbsp groundnut oil; 1 onion (finely diced); 2 cloves garlic (crushed); 2 cm ginger (finely chopped); 1 butternut squash (peeled, deseeded and diced into 2cm chunks.); 1 tin chickpeas (drained); 65 g spinach; ½ to 1 tsp chilli powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; ½ tsp turmeric; ½ tsp Maldon Salt; ½ tsp coarse ground black pepper; 1 tbsp mango chutney; 1 tbsp vegetable stock (liquid or a cube); 1 tin coconut milk (I prefer full fat); 2 cups brown basmati rice

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This butternut squash, chickpea and spinach curry recipe came together as part of an experiment to join the Veganuary bandwagon, a challenge to only eat vegetables throughout January. I've been inspired also by a lady called Kelly Bramill, a member of one of the BBQ forums. After posting some amazing recipes, loved by all, she took the bold move and became a Vegan.

We all love a good curry and having travelled to India, the majority of them are vegetarian. This curry uses three lovely main ingredients to give taste, texture and colour. Here I serve the curry with brown rice and your choice of condiments.

You can cook this on the hob or even better in your Big Green Egg as this will give it a deeper flavour, it's really worth the extra effort.

Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 people

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

3 tbsp groundnut oil
1 onion finely diced
2 cloves garlic crushed
2 cm ginger finely chopped
1 butternut squash peeled, deseeded and diced into 2cm chunks.
1 tin chickpeas drained
65 g spinach
½ to 1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
½ tsp Maldon Salt
½ tsp coarse ground black pepper
1 tbsp mango chutney
1 tbsp vegetable stock liquid or a cube
1 tin coconut milk I prefer full fat
2 cups brown basmati rice

Equipment

Grill Temperature

Surfaces

Method

Curry

Set up your Big Green Egg for a direct cook with just the stainless steel grid or the cast iron grid. Set the temperature to 180°C.
Heat the groundnut oil in a dutch oven or frying pan. I use the Tefal Ingenio pans that have a detachable handle.
Add the onion, garlic and ginger and fry until the onion softens, about 5 minutes.
Stir in the dry spices, salt and pepper and fry for another 2 mins.
Add the squash and drained chickpeas. Fry for 5 minutes to add a little colour to the squash.
Now add the coconut milk, vegetable stock and mango chutney. This is the time to start your rice if you are cooking brown rice.
Simmer the curry for 30 minutes.
Add the spinach and stir in.
Cook for an additional 5 minutes.
Serve with rice, chutney and naan.

Rice

Add the rice and 4 cups of cold water to a saucepan.
Bring to the boil with a lid on the pan.
Once boiling reduce the heat to a simmer, leave the lid on the pan.
Once all the water has been absorbed, turn the heat off and leave to rest.

Notes

Try my naan recipe for beautiful homemade naan on your Big Green Egg.

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