Okay, you’ve got me there, only a few weeks ago I had made the second bolognese of my life, still to this day I have never cut an onion and ask my housemates if everything is safe to eat...especially when it looks too watery! Yet, I have managed to make this delicious butternut squash and chickpea curry immediately after the Asda delivery man pulled up!
Set the scene: you’re a few weeks into uni, in my case an entire year, and you have the sudden, mildly alarming realisation that you really do need to learn how to cook. The chicken kievs and microwave rice have served you incredibly well, but something needs to change. Yes, you can try and convince your dad that owning Le Creuset would transform you from a meal deal regular to a Michelin Star chef, but in fact, the perfect uni dish is simple, quick, and the suspect for chef is closer than you think!
So here is the recipe for my foolproof butternut squash and chickpea curry...
Ingredients:
- 1 tbsp vegetable oil (although any works, I don’t know the difference!)
- 1 tsp garam masala
- ½ tsp cumin
- ½ tsp turmeric
- 2 x 400g tinned chopped tomatoes
- 4 garlic cloves, finely chopped (bonus points if you can successfully peel the clove)
- 400g coconut milk
- 1 onion, roughly chopped (or poured from the frozen packet)
- 150g basmati rice (2-minute microwave rice is my preference)
- ½ a butternut squash (buying frozen preserves the veg and saves chopping, it isn’t lazy, it is just the most efficient option!)
- 400g tin chickpeas
- salt & pepper
Method:
- Heat the oil in a large saucepan. If your hob is like mine, it may take three to five business days. Add the onions and garlic and fry over a medium heat for five minutes.
- Add the garam masala, turmeric, and cumin until the onions have softened (or turned translucent).
- After avoiding breaking a nail on the tin, add the tomatoes and coconut milk, bring to a boil, and then add the chickpeas and butternut squash.
- Reduce the heat slightly, cover the pan with a lid and simmer for 30-40 minutes. Check occasionally, but it is unfortunately true that a watched pot never boils, especially when you’ve finished a uni 9-5!
- Cook your rice whichever way you prefer; it is kind of chic to opt for the microwave.
Bon appetit!
