A curry is one of my favourite things to make for a group of friends or as a batch cook. I find curry improves with time, so if cooking for a group, make the curry the day before and store in your fridge once fully cooled.
Any combination of root vegetables can be used instead of the butternut squash. Likewise you could add some spinach in near the end of cooking for even more goodness. Chicken, beef or turkey would work great here too. Simply brown the meat on a frying pan first before adding to the curry just after the coconut milk.
This curry takes no time to make so perfect as a quick dinner option too. I love to serve this vegetable curry with brown rice, quinoa, steamed kale or spinach.
- 1 tsp coconut oil
- 2 medium onions, peeled and diced
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp Dijon mustard
- 1 butternut squash, peeled and cubed
- 1 stock cube or 4 tsp vegetable stock
- 200ml coconut milk
- 1 head of broccoli, cut into florets
- 1 x 400g tin chickpeas, drained and rinsed
- Melt the coconut oil in a large saucepan over a medium heat. Once melted, add the onions and garlic and cook until softened.
- Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
- Crumble in the stock cube and stir through the coconut milk.
- Bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
- Whilst the squash cooks, bring another saucepan of salted water to the boil. Remove from the heat, add the broccoli and cover. Allow to cook for 5 minutes until just tender. Strain and refresh until cold running water until fully cool.
- Once the squash is tender, add the cooked and cooled broccoli and chickpeas.
- Serve the curry as you like.