Butternut and chickpea rogan josh
Ingredients
- 2 tablespoons sunflower oil
- 1 onion [sliced]
- 400 g butternut [peeled and diced]
- 400 g chopped tomatoes (canned)
- 1 tsp cumin seeds
- 1 tsp paprika
- 2 tbsp curry paste
- 500 ml vegetable stock or chicken stock
- 400 g chickpeas (canned)
- 2 cups basmati rice
- 1 lemon [juiced]
- 10 g fresh coriander [torn]
Instructions
- Heat the oil in a large pan and cook the onion and butternut on a low heat for about 15 minutes.
- Meanwhile, cook the rice according to the packet instructions. Approx.15min
- Add the tomatoes, cumin seeds, paprika, curry paste and stock to the butternut and bring to the boil for a minute or two. Reduce the heat to a simmer.
- Add the chickpeas and simmer gently for 15 minutes, covering with a lid half way through, until the butternut and chickpeas are soft and the curry has taken on all the flavour.
- Season the curry with salt, pepper and add lemon juice to taste. Spoon into serving bowls with the drained rice and scatter with coriander leaves.
Notes
This dish is ideal for freezing so make double the quantity. Leave to cool completely before freezing and defrost thoroughly before gently reheating.
Nutrition
Sodium: 1167mgSugar: 1gFiber: 5gPotassium: 114mgCalories: 356kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 10gProtein: 10gCarbohydrates: 58g
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