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.

I hope you enjoy this recipe for Roasted Butternut Coconut Curry. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred

Roasted Butternut Coconut Curry

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Ingredients

For the butternut :
1 kg 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

Instructions

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