Ingredients
Ingredients
2 tbsp olive oil
2 tsp medium curry powder
350g butternut squash, finely chopped
400g can coconut milk
400g can chickpeas, drained and rinsed
1 tbsp honey
90g turmeric & ginger root paste or ginger and garlic paste mixed with 1 tsp turmeric
1 lime, cut into wedges
coriander, chopped
naan bread, to serve (optional)
Direction
Heat the oven to 220C/200C/gas 7. Whisk the oil and curry powder together in a large bowl. Add the butternut squash and toss to coat in the oil. Spread out the squash on a baking tray, then roast in the middle of the oven for 20-25 mins until tender.
Meanwhile, put the coconut milk, chickpeas, honey and the turmeric & root ginger paste in a saucepan. Bring to the boil, then lower to a medium heat and cook until reduced to the consistency of single cream.
Divide the curry between two bowls, scatter over the roasted butternut squash and finish with a squeeze of lime juice and some coriander. Serve with naan bread, if you like.
