Butternut and Chickpea Tray Curry

Butternut and Chickpea Tray Curry

Butternut and Chickpea Tray Curry

The whole family will enjoy this vegetarian-friendly Butternut and Chickpea Tray Curry.

  • 45 mins
  • 4-6
  • Easy

INGREDIENTS

  • 1kg butternut cubes
  • 1 whole garlic bulb, top cut off
  • olive or avocado oil, to drizzle
  • 15ml mild curry powder
  • 2 x 400g tins chickpeas, drained
  • 2 x 410g tins chopped tomatoes
  • plain yoghurt, to serve
  • handful coriander
  • naan breads, to serve

METHOD

  1. Preheat oven to 200°C. Place the butternut and garlic bulb on a roasting tray. Drizzle with oil, season and roast for 20 minutes. Mix curry powder, chickpeas and tomatoes through. Bake for about 20 minutes or until butternut is cooked. Season.
  2. Squeeze the garlic out and mix through. Add dollops of plain yoghurt and sprinkle with coriander. Serve with naan breads.

Magazine issue date: March, 2016


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