Tag Archives: beans

Chickpea and Butternut Squash Curry

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Chickpea and Butternut Squash Curry Brad and I have considered Indian food to be our comfort food for ages. Although we are both of European decent somehow the taste of warm and slightly spicy curries make us feel at home. It’s no wonder we eat them regularly, especially since we moved to Britain where it’s basically a national dish. There are not too many things that are better than a good curry coupled with crispy poppadums dipped in mango chutney and lime chilli pickle! Chickpea and Butternut Squash Curry
I get so many requests to post a curry recipe which tells me you guys love Indian food too! I am not claiming to be an expert so what I am sharing today is something I cook often and is loved by everyone in my family. It’s a vegetarian curry and so delicious you won’t miss meat! This particular curry is called Korma which is a blend of aromatic spices like ginger and coriander and yogurt.  If you are not familiar with Indian food it’s an excellent one to start with because of its creamy consistency and mild taste, even kids will love it. Traditionally, korma is cooked with meat but this version is meat free.

Chickpea and Butternut Squash Curry

Many people are very hesitant to venture out in the world of Indian cuisine. Rightly so, as the ingredient list is long enough to intimidate the most experienced cook!  Cooking is fun for me and the more complicated the recipe the better, so I usually have all the right spices on hand. However when we moved to England almost 3 years ago I had to get rid of my very large collection of spices and still haven’t replaced all of them. Since then I’ve discovered Patak’s Curry Pastes which I use almost exclusively for my curries. The taste is excellent and the variety is immense. Why worry about making it from scratch when someone has already put in all the hard work for you!
Chickpea and Butternut Squash Curry
Ingredients: {Serves 6-8}

  • Oil-1 tbs.
  • Onion, chopped-2 medium
  • Garlic, chopped – 3-4 cloves
  • Cilantro, chopped (stalks and leaves separated, stalks reserved)- 1 bunch
  • Butternut Squash, diced- 1 medium
  • Chickpeas- 1 can
  • Patak’s Korma Paste or any other curry paste  (not cooking sauce)- 2 tbsp.
  • Coconut Milk- 1 can
  • Water- 2 cups
  • Spinach- 100 gr
  • Frozen Peas- 1/2 cup
  • Desiccated unsweetened coconut (optional)- 2 tbsp.
  • Salt- to taste
  • Basmati Rice- 2 cups

Chickpea and Butternut Squash Curry

Method:

1. Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft and slightly coloured.

2.  Meanwhile dice your butternut squash to match the size of chickpeas.  I leave the skin on as I discovered it cooks very nicely and eliminates a lot of unnecessary work. When the onions are tender add the curry paste and cook for a minute or so stirring the whole time, then add your squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt,  bring it to a boil by turning the heat up, then turn the heat down to a low-medium and simmer it covered for 35-40 minutes.  Stir it occasionally to prevent from burning and add a few splashes of water if it gets too dry.

3. Start on the rice. Cook your rice in the rice cooker according to the manufacture’s instructions.

4.  Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick so if it’s too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.

5. Serve with steaming hot basmati rice. We love having  naan bread or chapattis and various Indian pickles and chutney with our curries. My children go crazy for crunchy poppadums!

Chickpea and Butternut Squash Curry Chickpea and Butternut Squash Curry

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Cilantro Pesto Bean Salad with Goat’s Cheese

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Cilantro Pesto Bean Salad with Goat's Cheese I love beans and am always on the lookout for the new ways to eat them. They are filling, low in fat and high in nutrition. What’s not to like! Well, if I am really honest, the taste can be sometimes quite bland. The beans are like that boring guy who has a great substance and character but lacks the charisma and needs a wing man to show him off.
That is when our flavour buddies come in- Cilantro, Garlic and Chilli! They are all about spunk and excitement but also need to attach themselves to something hefty to carry them. This Cilantro Pesto Bean Salad recipe is a match made in heaven as it does exactly that. It brings things together that desperately need each other!

Cilantro Pesto Bean Salad with Goat's cheese
Ingredients:

  • Butter Beans- 1 can
  • Red Kidney Beans- 1 can
  • Red Chilli (finely minced)- 1
  • Goat’s Cheese or Feta (crumbled)- 1-2 tbsp.

Ingredients for pesto:

  • Spinach-200gr
  • Walnut pieces- 3/4 cup
  • Garlic cloves- 3
  • Red wine vinegar-3 tbsp.
  • Flat leaf parsley- 1/4 cup
  • Cilantro-1/4 cup
  • Lemon juice- 1/2 lemon
  • Olive oil-1/3 cup
  • Salt and pepper- a pinch of both

Method:

Combine all the pesto ingredients but olive oil in a food processor and blend until smooth.  With the motor of the food processor still running slowly pour in the olive oil in a thin steady stream until the mixture is well combined.

{The recipe given here will make about 1.5 cups of pesto. Use 1/4-1/3 cup for the bean salad and refrigerate the rest in an air-tight container. It will keep for two weeks in your fridge or a month in a freezer.}

Combine the beans and dress them with 1/4 cup of pesto, sprinkle with finely minced red chilli and crumbled goat’s cheese. If you love the flavour of this pesto go ahead and check out my Potato Salad.

Chill in the refrigerator for 30 minutes allowing the flavours to blend. This salad is absolutely gorgeous with any type of barbecued meat!
Cilantro Pesto Bean Salad with Goat's CheeseCilantro Pesto Bean Salad with Goat Cheese