Creamy butternut and chickpea curry

play article
Subscribers can listen to this article
Prep Time: 15 min
Servings: 4
Cooking Time: 1 hour
  • 1 - large butternut, sliced
  • 4 - leeks, cut into pieces
  • 30ml - olive oil
  • - salt
  • 30ml - oil
  • 2 - onions, chopped
  • 4 - garlic cloves, chopped
  • 1-2 - chillies, chopped
  • 5ml - ground cumin
  • 5ml - turmeric
  • 5ml - paprika
  • 30ml - roasted masala
  • 125ml - vegetable stock
  • 400ml - can coconut cream
  • - salt
  • 45ml - oil
  • 410g g - chickpeas, drained and patted dry
  • 15ml - Cajun spice
  • 125ml - tzatziki or raita (optional)

Preheat the oven to 200°C. Grease a large baking sheet with nonstick spray.

1 Veggies Spread the veggies out on the baking sheet. Drizzle oil over and season with salt. Roast for 25-30 minutes or until cooked.

2 Curry Heat the oil in a pot and fry the onion, garlic and chilli until soft. Add the spices and stir-fry until fragrant.

3 Turn the heat down, then add the vegetable stock and coconut cream.

4 Stir in the veggies and season with salt.

5 Chickpeas Heat the oil in a pan and stir-fry the chickpeas until crispy. Season with the Cajun spice.

6 To serve Sprinkle the chickpeas over the curry and serve with the tzatziki or raita (if using).

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24
Show Comments ()