Chickpea and butternut squash curry with chapattis

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This has to be one of my favourite recipe, it has so much amazing flavour and it’s so simple to cook, so everyone can try it out. I find the flavours combinations of the spices makes a superb pallet sensation. I got the inspiration for this recipe off one of my favourite bloggers and you tuber Niomi smart, she always comes up with brilliant fresh recipe ideas.

The curry can be kept as leftovers or frozen for another meal time, I love being able to know that whenever I am not in the mood to prepare a full meal I can just heat up some leftover curry. So why not try this recipe out.

This recipe is suited to a 1 person serving portion size and it took less than an hour to prepare. It’s a perfect vegan dish containing no meat, gluten, wheat or dairy.

Ingredients

½ butternut squashDSC_0368

1 red onion

1 green pepper

1 garlic clove

½ lemon

1 cinnamon stick

1 ½ tins of chopped tomatoes

1 tin of drained chickpeas

A handful of spinach

1 tablespoon of Buckwheat flout to thicken

Curry spice mix

½ tsp of ground turmericDSC_0370

½ tsp ground ginger

½ tsp ground cumin

½ tsp mustard seeds

½ tsp coriander seeds

1/4 tsp cayenne pepper

½ tsp curry powder

For the chapattis

1 cup of buckwheat flour

½ cup water

The remaining curry spice mix from above

Instructions

Firstly chop up the green pepper, red onion and butternut squash into small chunks. Then take the butternut squash and place in a stemmer on a medium heat to simmer for 20 minutes because you need to soften the butternut squash.

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Then use a pestle and mortar to grind all the curry spice mix then set aside. Add the minced garlic clove, 1/2 the curry spice mix, cinnamon stick and a small amount of water to a large saucepan on a medium heat to create a paste. Let it simmer for about 3 minutes.

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Tip the chopped red onion into the pan with a little bit more water and simmer for 4-5 more minutes. You can now add the butternut squash which should be considerable softer in texture, the diced green pepper, tinned tomatoes and chickpeas to the pan. Add a little more water to the pan by filling a chopped tomato can with water so you get all the tomato and nothing is wasted. Squeeze the lemon juice into the pan and once you have done that, leave the pan to simmer for about 40 minutes.

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Take a piece of dough and flatten it on the work surface with the palm of your hands, until it is thin enough to hold together. The dough should be round like a pancake. Once you have flattened all the pieces of dough into flat pancake sizes, you now need to heat a frying pan until the pan is hot on a medium heat. Placed the first chapatti in the pan, leave to cook for 2 minutes on each side, make sure you check they do not burn. Repeat this for the other chapattis.

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Check on the curry, by this time the consistence should be much thicker with a reduced amount of water, but if you feel it’s still too watery you can leave on the heat a little longer or choose to add a bit of buckwheat flour to thicken the curry up a little.

Finally add a little fresh spinach. You can also prepare rice with the dish if you wish, I just made regular wholegrain rice in the microwave.

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