Roasted Butternut Squash & Curry Chickpeas
To get you fired up in the kitchen, our flavourful mild Curry No Goat Mix is a convenient mixture of scotch bonnet peppers, aromatic curry spice blend and seasonings based on one of our most popular authentic Jamaican dishes for an easy, convenient, fast home cooking experience. Just add coconut milk or water for a truly delightful main course. Try it with our Creamy Roasted Butternut Squash & Curry Chickpeas recipe.
You won’t be disappointed!
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Prep: 25 mins
Cook: 1 hrs and 13 mins
Easy
Serves 6
Ingredients
100ml Curry No Goat Mix
400g (1 tin) Chickpea
1 whole Butternut Squash
400ml (1 tin) Coconut Milk
4 tbsp Oil
200ml Organic Vegetable Stock
½ teaspoon salt
½ teaspoon pepper
To Serve
Coriander Sprig for Garnish
Lime Wedge for Garnish
Basmati Rice
Preparation
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Preheat the oven to 400 degrees F and line the sheet pan with parchment paper.
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Begin by peeling the Butternut Squash with a vegetable peeler, scrape out the seeds and cut it into large chunks, transfer to a large mixing bowl and season with 3 tablespoons of Extra Virgin Olive Oil and Kosher Salt.
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Arrange the Squash in an even layer on the lined sheet pan with parchment paper and roast for 40 minutes until they are tender and slightly golden brown on the outside.
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In the meantime, to bring out the flavours of the Curry No Goat Mix, this step known as ‘Burning The Curry’ calls to hydrate the spices and cook them out slightly. Heat 2 tablespoons of the Extra Virgin Olive Oil in a large pot and add 1 tablespoon of the ‘Curry No Goat Mix’. Cook for 2-3 minutes to infuse the olive oil.
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Add the Chickpeas, Coconut Milk, and organic vegetable stock. Simmer on medium-low heat for 30 minutes.
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Add the Roasted Butternut Squash. Garnish with Coriander and lime Wedge, and serve with Basmati Rice.
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Add salt to taste, serve and enjoy!