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'Butter'nut 'Chick'pea'n Curry

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Dairy Free | Vegetarian | Vegan | Gluten Free | Nut Free

'Butter'nut 'Chick'pea'n Curry

Serves 4 - 6
In a large heavy based saucepan heat the oil (roughly 1-2 tsp) and then add in the onions. Cook until tender 
Add in the cumin, coriander seeds, garam masala and turmeric. Mix until fragrant (1-2 minutes) 
Mix in the pumpkin until coated with the spices and onion. Add in the garlic and ginger and stir for 1 minute. 
Pour in the crushed tomato and stock and mix until combined. 
Bring the mixture to the boil and then reduce to a simmer. Simmer the sauce for a few hours until nice and thick. Remove from heat and allow to sit for a few minutes. 
Using a stick blender, blitz the sauce so that it forms a thick homogenous sauce (This step is optional) 
Add chickpeas into the sauce 
Bring sauce to the boil briefly and then back to simmer. Allow the chickpeas to soften slightly by cooking in the sauce for 30 minutes. Reduce the heat, mix through the coconut milk and cook for another 5 minutes and then service with the rice. If you are not following a nut free diet, you can also add in some cashews for a little extra crunch. 
1 large brown onion finely sliced 
3 cloves of garlic roughly chopped 
500g Butternut pumpkin, skin removed and roughly cubed 
400g Canned Chickpeas rinsed 
1 litre of vegetable stock (or two stock cubes dissolved In
1 litre of water) 
Extra virgin olive oil 
2cm Piece of Ginger peeled and grated 
270mL Coconut Milk 
400g Tin crushed tomatoes 
3/4 tsp Cumin 
1/2 tsp Coriander Seeds ground 
1/2 tsp Garam Masala 
1/2 tsp Tumeric 
1/4 tsp salt 
Basmati Rice to serve 
Coconut yogurt to serve (optional)

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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