A pared back yet fragrant curry with just a hint of chilli which is great with Viognier, Riesling or a Sauvignon blend. Try The Berry Box White for starters – a blend of Sauvignon, Semillon and a dash of Viognier which combines fragrant tropical fruit, bright acidity and a hint of sweetness on the finish.
Ingredients
1 tbsp extra virgin coconut oil
1 can chickpeas
1 can coconut milk
1 butternut squash, peeled, deseeded and cut into 1 inch cubes
4 cloves
1 red chilli, deseeded and finely chopped
2 cardamom pods
2 onions, finely chopped
4 cloves garlic, finely chopped
1 tbsp medium curry powder
240g basmati rice, washed
Naan bread, to serve
4 tbsp greek style yoghurt
2 large handfuls of coriander leaves, roughly chopped
Salt and pepper to taste
Method
- Heat the oil in a skillet and fry the onions until soft, add the garlic, chilli and spices and fry for a further 3 minutes.
- Add the butternut squash and the coconut milk, bring to the boil and simmer for 30 minutes until the squash is soft. Add 1 handful of chopped coriander leaves. Season to taste.
- Meanwhile bring a large pan of salted water to the boil and cook rice for about 15 minutes or until tender. Toast the naan breads in the toaster.
- Serve the curry poured over the rice with a tablespoon of yoghurt and the coriander sprinkled on top and the naan breads on the side. Pour yourself a glass – go on, you deserved it!
Recipe by: Kate
(Grabbed from: https://www.rudewines.co.uk/blog/recipe-of-the-month-chickpea-butternut-and-coconut-curry/)