Butternut Squash Butter Chicken Curry
Ingredients
- 3 tbsp ghee (or coconut oil)
- 1 large onion chopped
- 500g butternut squash peeled and cubed
- 400g cannellini beans
- 3 cloves of garlic minced
- 1 1/2 tsp fresh grated ginger
- 1 400g can crushed tomatoes
- 1 tsp chili powder
- 1 1/2 tsp crushed coriander
- 1 1/2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 large can of coconut milk
- 1/2 teaspoon crushed fenugreek leaves
- Baby spinach, broccolini and hand shelled fresh peas
- Fresh coriander leaves to serve
- Salt and white pepper to taste
Preparation
Heat ghee in a large pot. Add onions and butternut squash cubes and saute until onions start to soften about 5 minutes.
Once softened, add garlic and ginger and continue sautéing. Stir in garam masala, chili powder, coriander, turmeric, cumin, salt and white pepper until onions and butternut are well coated and spices form a paste.
Add crushed tomatoes and beans and stir. Let simmer for about 15 minutes.
Pour in coconut milk and sprinkle with fenugreek leaves.
You can either continue simmering on the stove for about 40 minutes (until the butternut softens) or transfer to a tajine to cook it in the oven on a low heat for about an hour.
Just before serving I add 3 handfuls of baby spinach, fresh peas and broccolini.
Serve with your choice of grain (goes well with brown rice, barley, bulgar wheat or freekeh).
Top with roast cashews and coriander.
