This Roasted Butternut Coconut Curry has become my go to mid week meal, come winter or summer for that matter. Perhaps not the quickest meal there is but certainly easy, packs loads of flavour, filling and a super nutricious meat free meal.
It may take a tad too long to describe it as a quick dinner but you can still have it ready in under an hour. Or with a bit of planning roast the butternut the night before and just add it to the rest of the curry to heat before serving it for dinner the next day.
It certainly is super easy. Season the butternut or pumpkin chunks with your favourite curry mix and add some chili powder for a bit of extra heat. Drizzle with olive oil and blast the veggies in a hot oven until cooked. A few minutes before the butternut is cooked, heat some oil in a heavy based cast iron pot and fry some curry mix, chilli to taste, your favourite masala mix, turmeric and some ground coriander and cumin for a few minutes and add a tin of coconut milk and a tin of chickpeas. Let all those ingredients simmer for 10 minutes or so and add the roasted butternut. Give it all a gentle stir to mix and it is ready to serve.
Serve it with fresh naan bread if you can get your hands on it, steamed basmati rice, a fresh tomato and onion sambal and a dollop of double cream yoghurt. Good enough to even invite some people over for dinner. The beauty of the dish is that you can mix the spices as you prefer to make create a flavour profile that is right up your alley. And I can guarantee the meat eaters will be as happy with a steaming bowl of this Roasted Butter Coconut Curry.
- For the butternut :
- 1kg butternut chunks
- 1 tbsp curry spice mix
- 1 tsp chilli powder (to taste)
- olive oil for drizzling
- For the curry :
- 1 tin coconut milk
- 1 tin chickpeas, drained
- 1 tbsp olive oil
- 2 tsp curry spice mix
- 2 tsp garam masala
- 1 heaped tsp ground turmeric
- 1 tsp chili powder (to taste)
- 1 tsp ground coriander
- 1 tsp ground cumin
- Preheat the oven to 200 degrees C
- Place the butternut pieces in a large bowl and drizzle with the oil
- Add the curry spice and chilli powder and give it all a good mix ensuring the butternut pieces are well coated
- Place in a single layer on a baking sheet and drizzle with more oil if needed
- Roast for about 30 - 40 minutes until cooked through
- Just before the butternut is cooked start making the curry
- Heat the oil in a cast iron pot and add all the spices
- Cook for a few minutes while stirring
- Add the coconut milk and chickpeas and let it simmer for 10 minutes
- Add the roasted butternut and give it all a gentle stir
- Let it simmer gently for another 10 minutes
- Serve piping hot with steamed rice, fresh naan, tomato sambal and plain yoghurt
A few more of my favourite curry recipes :