There are no accidents, that’s what I like to live by when I mash up a few random ingredients, go with my instincts and accidentally make the most banging curry I’ve ever made.
This chickpea, butternut squash and kale curry recipe is perfect for newbie to seasoned vegans and for the skeptical meat eater.
You won’t miss the meat with this one, it has the perfect balance of:
Zing
Spice
Moreishness
Sweetness
What goes well with chickpea, kale and butternut squash curry?
I thought I’d just improve a salad with carrot, red cabbage and black olives, some homemade onion bhajis and a green pea rice on the side.
This is one of those accidents that I’d keep repeating over and over till I perfect it, and thankfully this one I aced on the first try, so it’s just one of my meals in rotation now, which is always good.
Kid friendly curry recipe
This curry is kid-friendly, in the sense that, it’s colourful, it’s sweet, it’s bursting with flavour, and got the right balance of spice for your kid to mop up every last drop.
Try this today, if you love it, try my red lentil curry, or my vegan chickpea coconut curry on for size.
| Prep Time | 15 Minutes |
| Cook Time | 45 Minutes |
| Passive Time | 1 Hour |
| Servings |
People
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- 1 Cup Soaked chickpeas
- 1 Medium Red Onion
- 1/2 Large Butternut Squash 1 inch cubes
- 1 Handful Kale Thinly sliced
- 50 Grams Cream of Coconut
- 200 Grams/Ml Tomato Passata
- 350 Ml Vegetable Stock Stock cubed chopped and dissolved
- 2 Tbsp Caribbean Curry Powder
- 1 Tbsp Smoked Paprika
- 1 Tsp Turmeric
- 1 Tsp Black Pepper
- 1 Tbsp Garlic Powder
- 1 Tsp Cayenne Pepper
Ingredients
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- Heat 1 tbsp oil in a saucepan, add thinly sliced red onion and add curry powder and spices to the oil and onions, stir and let cook for 5 mins, add a little water to form a paste.
- Add a chopped stock cube to the bubbling paste in the saucepan with a little more water, then cook for 3 minutes, stir in cubed squash and chickpeas, stir and combine.
- Add 350 ml of boiled water to the mix and bring to a boil, add tomato passata too and stir to combine. Let cook uncovered for 5 mins.
- Chop up 50g of cream of coconut into small cubes, then add to the sauce, stir in to dissolve, bring to a boil, cover and simmer for 20-30 minutes.
- Keep an eye on the curry, stir every 5-10 minutes, ensuring the bottom doesn't stick. once cooked for 30 minutes, add thinly sliced kale and cook for another 3-5 minutes.
- Curry should be thick and aromatic, try and taste for ideal salt and spice balance. Serve alongside rice, salad, onion bhajis or vegan naan bread!
