Indian Chickpea and Butternut Squash Curry | Aromatic Autumn Dinner
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40 min
Under an hour
Sezamo
Un curry indian reconfortant și aromat, cu năut hrănitor, cuburi fragede de dovleac plăcintar și lapte de cocos catifelat, asezonat cu mirodenii orientale și servit alături de orez aromat.
Preparation method
Ingredient preparation
Peel and deseed the butternut squash, then cut it into bite-sized cubes of about 2 cm. Finely chop the yellow onion, grate the fresh ginger, and crush the garlic cloves. Rinse the canned chickpeas under cold water and leave to drain.
Rinse the rice several times, then boil according to the package instructions in lightly salted water until fluffy and tender.
Cooking the curry
In a deep skillet or large saucepan, heat 2 tablespoons of sunflower oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent and light golden.
Chef's tip
You can also add a few drops of fresh lemon or lime juice at the end to balance the natural sweetness of the butternut squash and coconut milk.
If you prefer it spicier, add a finely chopped fresh chili pepper along with the garlic and ginger.
Ingredients
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