Chickpea Butternut Curry with Coconut Milk
We love chickpeas so this Chickpea Butternut Curry with Coconut Milk is a real treat in our home. Nothing better than a steaming bowl of curry and rice for the cooler weather. I have tried cooking this curry a few times but it never turned out quite right. Today I am happy with the results, the flavors are perfect and the coconut milk adds a lovely richness to the curry. If you want even more richness you welcome to replace the coconut milk with coconut cream or fresh cream. You don’t need too many spices for this curry and it is fairly simple to cook. The roasted butternut with the charred bits is a lovely addition to the curry. It does take a little more time to roast the butternut but it is worth the effort. We like a little bit of heat in our curries but you can reduce the amount of masala or omit the paprika from the recipe. Fresh is always best but for this dish I used canned chickpeas. Canned chickpeas is really convenient when you’re cooking in a hurry and although I do have fresh chickpeas I couldn’t use it because I didn’t plan this dish is advance. If you have the time then feel free to use fresh chickpeas.
Although I chopped my onion quite fine I still blended the sauce once cooked because my fussy kids don’t like onion. If they don’t see it then it doesn’t bother them. But if you’re ok with little bits of onion you can skip this step. We certainly love this Chickpea Butternut Curry with Coconut Milk. I hope you will love it just as much. If you do try it please drop me a comment.
If you want to try an Instant Pot Chickpea Curry heres a recipe that sounds good. More Vegetarian dishes to try: Paneer Makhani Spinach and Potato Curry (Palak Aloo) Cauliflower and Potato (Aloo Gobi) If you loved this, please share!
