Creating large dinners that provide leftovers for days is always a good thing. And this Easy Chickpea and Butternut Curry does just that. This meal creates enough serves for a family of 4 big eaters to have dinner for two days. Cooking meals that provide leftovers is a great way of reducing your time spent in the kitchen. Freezing leftovers to have ready to go for those evening where you’re too tired to cook makes maintaining a healthy eating regime a lot easier.
8 large servings
Prep time: 15 minutes
Cook time: 40 minutes
3 cups chickpeas cooked
1 brown onion
2 tbsp ghee or extra virgin olive oil
1 tsp garam masala
1 tsp turmeric
1 medium-sized butternut squash
900 mL coconut milk, tinned
1 large zucchini, spiralised or thinly sliced
2 cups peas frozen or fresh
2 cups black or brown rice
1/4 cup coriander finely chopped
Extra coriander to serve
Sea salt to season
Place ghee in the base of a large casserole pan on a medium heat.
Slice brown onion in half, remove the skin and then thinly slice vertically. Add onion to the pan and saute until tender.
Once onion is tender add garam masala, turmeric and curry powder, stirring until flavours are fragrant.
Add coconut milk, chickpeas and diced butternut squash. Simmer on a medium-low heat for approximately 30 minutes.
Add black rice to a medium-sized saucepan with about 5 cups water. Bring to the boil and continue to boil until rice is tender. Once tender remove from heat and keep covered with a lid. Strain before serving if required.
Once the butternut squash is tender, add frozen peas and coriander. Stir through.
Once peas are cooked turn off the heat and add zucchini. Stir through. Season with salt if desired.
To serve spoon rice into bowls and top with curry and extra coriander if desired.