Indian-spiced Roast Butternut and Chickpea Curry

Name: Indian-spiced Roast Butternut and Chickpea Curry
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 850 g butternut squash; 15 g fresh coriander; 1 tsp cumin seeds; ¼ tsp chilli flakes; 30 g olive oil; 1 ½ tsp fine sea salt; ¾ tsp ground black pepper; 250 g basmati rice; water; 120 g onions; 1 garlic clove; 15 g fresh root ginger; 1 tsp garam masala; ½ tsp ground coriander; 1 tsp chilli powder; ½ tsp ground turmeric; 1 tsp curry powder; 400 g tinned coconut milk; 240 g tinned chickpeas; 400 g tinned chopped tomatoes; 250 g ready-to-eat Puy lentils

4.7 470 évaluations

Prép. 15min

Total 45min

6 portions

Ingrédients

butternut squash peeled, cut in pieces (2-3 cm)
850 g
fresh coriander 5 g stalks, cut in pieces, and 10 g leaves, roughly chopped, plus extra for garnishing
15 g
cumin seeds
1 tsp
chilli flakes
¼ tsp
olive oil
30 g
fine sea salt
1 ½ tsp
ground black pepper
¾ tsp
basmati rice (see tip)
250 g
water for cooking rice
onions quartered
120 g
garlic clove
1
fresh root ginger peeled, cut in round slices (2 mm)
15 g
garam masala
1 tsp
ground coriander
½ tsp
chilli powder mild
1 tsp
ground turmeric
½ tsp
curry powder medium
1 tsp
tinned coconut milk
400 g
tinned chickpeas rinsed, drained (1 x 400 g tin)
240 g
tinned chopped tomatoes
400 g
ready-to-eat Puy lentils (1 pouch)
250 g