Butternut Squash and Chickpea Curry with Couscous ‘Rice’


The perfect alternative winter warmer


You’ll Need:

  • 1 tbsp Olive Oil
  • 2 red onions (finely chopped)
  • 4 cloves of garlic (minced)
  • 100g of coriander (stalks and all roughly chopped)
  • 1 medium butternut squash (peeled and chopped into 2cm cubes)
  • 1 can of chickpeas (drained and rinsed)
  • 2 – 3 tbsp of curry paste (I used madras)
  • 1 can of coconut milk
  • 2 cups of water
  • 200g of young leaf spinach
  • ½ cup of frozen peas
  • 1 tbsp of desiccated unsweetened coconut  (optional)
  • 2 tbsp flaked almonds
  • Salt and pepperFor the ‘rice’:
  • 2 cups of of couscous
  • 2 tsp turmeric
  • 2 tsp paprika
  • 3 tbsp raisins
  • Vegetable stock
  • 4 cups of boiled waterExtras:
  • Poppadums
  • Mango chutney
  • Mint yogurt
  • Onion pickle
  • Naan bread
  • Chapatti
  • Almond Flakes


The How To:

  1. Prep your butternut squash. Some people say you don’t have to peel it….I tried that. It didn’t work, trust me.
    How I do it:
    – Halve butternut length ways
    – Scoop out seeds
    – Put both halves flat side down
    – Slice squash in 1cm thickness
    – Chop rind off slices (I find it the easiest way)
    – Cut into desired size
  2. Heat your oil in a large deep pan and sauté your onions, garlic and coriander for about 10 minutes on a medium heat. Until soft.
  3. Add the curry paste to the onions and cook for about a minute continuously stirring. Then add the squash, chickpeas, coconut milk, desiccated coconut, water and seasoning, bring it to a boil then turn the heat down to a low-medium heat and allow to simmer for 35-40 minutes with the lid on. Stir it occasionally to prevent from burning and add a few splashes of water if it starts to get dry.
  4. Now for the ‘rice’.  In a bowl add the couscous, veg stock, turmeric, paprika and boiled water.  Mix through and cover with a plate for 5 minutes. Check all water is soaked up and fluff it up with a fork. Add the raisins and mix through. It’s ready to serve. (Yes it’s THAT easy)
  5. After about a half hour your butternut should be tender but not falling apart. Your curry should be oozy and thick. If it isn’t remove the lid and allow it to reduce while stirring so it doesn’t catch. Add the peas and spinach and stir through. Cover the curry back up and remove from the heat and allow to sit for about 5 minutes.
  6. Serve with the couscous ‘rice’ and any added extras you desire.



Kisses from cornwall

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