Butternut and Chickpea Curry

An exotic fusion of spices and flavour will please both meat lovers and vegetarians. Pairing sweet butternut squash, chickpea with naan and falafel for a hearty vegetarian meal that’s packed full of flavour. This recipe uses many cupboards spices that you can get many uses out of.

Cooking time? 30 Minutes

Feeds 4

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Ingredients priced from Asda

1 pack Cauldron Falafels £1.50

3tbsp of oil

1 bay leaf £0.89

1tsp cumin seeds

1 green chilli, finely chopped £0.48

1 small onion, chopped £0.19

½tsp turmeric

2tsp ground cumin

1 heaped tsp ground coriander

1tsp garam masala £0.97

2tsp fresh root ginger

300g butternut squash, small dice £1.35

200mls boiling water

200g chick peas, drained & rinsed £0.31

1tsp black onion seeds

Salt & freshly ground black pepper, to taste

Total £5.69

If butternut squash isn’t for you, substitute with sweet potato. You can always tone down the spices for ones more for your tastes and swap the chilli’s for a mild salsa. Have fun with it and make it your own!

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Cooking Method

Pre heat oil in a frying pan over a medium heat and add the bay leaf, cumin seeds, chilli & onion and for 4 minutes, add the turmeric, ground cumin, coriander, garam masala and ginger and cook for a further minute.

Add the butternut squash and water. Bring to the boil then reduce the heat and simmer for 15 until the butternut squash is tender, add the onion seeds.

Place the chick peas in a food blender, along with one third of the butternut squash mixture and blend to a paste.

Remove the bay leaf and place into a mixing bowl fold in the chick pea paste, season to taste.

Serve with warm Cauldron Falafels and naan bread.