Butternut Squash Curry

Suitable for vegans and vegetarians. Serves 4.

Butternut squash is an excellent team player in this one-pot dish. Not only does it take on the flavour of the spices and aromatics in the curry, but it gives off a sweetness that permeates throughout, enhancing the whole dish. This, combined with the distinct flavour you get from using whole spices, has made this one of my favourite winter time meals.

Ingredients:

• 1 large butternut squash, peeled, deseeded, and cut into large chunks, 
• 1 red onion, finely diced, 
• 1 can black beans, drained and rinsed, 
• 1/2 can chickpeas, drained and rinsed, 
• 6 cloves garlic, minced, 
• 2 tbsp grated ginger, 
• 1 red chilli, deseeded and finely chopped, 
• 2 tsp mustard seeds, 
• 1 1/2 tsp cumin seeds, 
• 2 tbsp curry powder (for home made curry powder, see recipe on blog for sweet potato dhal. But feel free to use store bought curry powder), 
• 2 tsp dried oregano, 
• 1 tsp dried tarragon, 
• 1 tbsp tomato puree, 
• 2 tbsp tamari or soy sauce, 
• 1 can coconut milk, 
• 1 cup vegetable stock, 
• 1/3 cup torn fresh basil, 
• 1/2 cup roughly chopped fresh coriander.

Method:

• Place a large pot over medium-high heat.
• Add the mustard seeds and cumin seeds and toast for 3-4 minutes or until fragrant and the mustard seeds begin to pop.
• Add 1 tbsp of oil along with the onions. Cook for 4-5 minutes or until soft.
• Add the garlic, ginger, and chilli. Cook for 2 minutes or until fragrant.
• Add the curry powder, oregano, and tarragon and mix to combine.
• Add half of the vegetable stock to deglaze the pot. Scrape the bottom of the pot to release any burnt bits. These actually help to develop flavour.
• Add the tamari or soy sauce and the tomato puree. Mix thoroughly to form a curry paste.
• Add the squash and mix so that each chunk is coated with some curry paste.
• Add the black beans and chickpeas.
• Add the coconut milk along with the remaining vegetable stock and mix to combine.
• Once brought to a boil, reduce heat and let simmer, partially covered, for 45 minutes or until the squash is soft but not falling apart.
• Remove from heat. Add the fresh basil and coriander and mix.
• Season to taste with salt and pepper.
• Let cool for 5 minutes and serve over rice.