When you’ve made as many curries as I have, they become a kind of slapdash ‘chuck everything in the pan’ meal.
I barely even think about them to be honest, other than ensuring that they taste vaguely spicy and aromatic by the end of the cooking frenzy.
As so often happens in the kitchen, the red mist descends and, after about 40 minutes, I come out the other side with traces of food on my face and a full belly.
But this blog has taught me the value of taking my time over dishes like curries. Being forced to painstakingly note everything in my well-worn recipe journal allows me to fine tune and tweak the process until it’s just the way I envisioned.
And that’s what turns a simple veggie curry into a culinary masterpiece
Butternut & Chickpea Curry (serves 3-4)
- 1/2 butternut squash, peeled and diced
- 1 can chickpeas
- 2 tbsps tomato paste
- 1/2 cup green peas
- 2 cloves garlic, minced
- 1 cup chicken (or veg) stock
- 1 red chili, finely chopped
- 1 small, yellow onion, finely chopped
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 tsp cumin
- 2 tbsps fresh cilantro, roughly chopped
- 1 tbsp ghee or butter
- 1 inch chunk ginger, peeled and finely sliced
- Heat the ghee/butter in a deep frying pan or wok. Add the onions, chili, garlic and ginger. Fry over a medium to low heat until the onions get some colour.
- Stir in the tomato paste, followed by the spices. Toss in the squash and chickpeas and stir until well coated.
- Pour in the stock and let the mixture simmer for 20 minutes until the squash softens.
- Stir in the cilantro and peas, season to taste and serve once the peas have warmed through.
Like this? You might also like: