Creamy coconut curry with roasted butternut squash and chickpeas

Butternut Squash and Chickpea Curry

Name: Butternut Squash and Chickpea Curry
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 400 grams butternut squash peeled and chopped; 1 tablespoon sunflower or vegetable oil; 1 unit Onions; 4 Cloves Garlic; 10 grams root ginger finely grated; 1 sachet Maggi Masala e Magic; 1/2 teaspoon Coriander Seed; 1/2 teaspoon Cumin Seed; 100 grams Maggi Coconut Milk Powder; 500 milliliters Water; 240 grams tinned chickpeas (drained weight 240g); 2 tablespoons Tomato Puree; 1/2 teaspoon Turmeric; 260 grams Rice white medium-grain raw enriched; 1/2 bunch fresh coriander leaves finely chopped; 20 grams Crispy onions

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Intermediate

•

40 Min

Try this super easy curry using Maggi Magic ae Masala and our incredible Coconut Milk Powder which make a truly delicious combination! Serve with rice or naan and sides if you like for a special treat.

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Ingredients

butternut squash, peeled and chopped

400 g

sunflower or vegetable oil

1 tablespoon

red onion (finely chopped)

Garlic

4 Cloves

root ginger, finely grated

10 g

Maggi Masala e Magic

1 sachet

Coriander Seed

0.5 teaspoon

Cumin Seed

0.5 teaspoon

Maggi Coconut Milk Powder

100 g

Water

500 ml

tinned chickpeas, rinsed

240 g

Tomato Puree

2 tablespoons

Turmeric

0.5 teaspoon

Rice, white, medium-grain, raw, enriched

260 g

Fresh Coriander

0.5 bunch

Crispy onions

20 g

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Utensils and appliances

Air fryer

Nutritional Information

Carbohydrate

82.76 g

Energy

581.65 kcal

Fat

21.85 g

Protein

11.85 g

of which: saturates

14.89 g

Sodium

794.44 mg

Recipe Steps

85 min

35 min

10 min

20 min

10 min

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85 min

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Toss the butternut squash chunks in a little oil and then transfer to the air fryer basket. Roast for 15-20 minutes at 200C until slightly charred and tender, shaking the basket halfway. Alternatively roast the squash in a hot oven for 25-35 minutes.

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85 min

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Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the Maggi Magic ae Masala, cumin, coriander and turmeric and continue to cook until the onions have softened.

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85 min

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Make the coconut milk by adding the powder and 500ml boiling water to a jug and whisking until smooth. Add the coconut milk to the curry, bring to a boil and then mix through the roasted squash, chickpeas and tomato puree.

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85 min

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Reduce the heat, cover with a lid and simmer for 20 minutes. Check occasionally and add water if needed.

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Cook the rice according to the pack instructions. Serve the curry with rice, fresh coriander and crispy onions if you like them!

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