BUTTERNUT AND CHICKPEA CURRY (With Rotis)
I love this easy vegetarian curry as the colours and flavours are warm and nurturing. I served mine in home made Rotis but you could also serve it on some steamed Basmati Rice. Pour yourself something good to drink, put on some of your favourite music and enjoy the experience of preparing this healthy meal.
1 Large Onion
2 Medium sized Butternuts, peeled and chopped into cubes
1 Tbs olive oil
1 Tbs Butter or Ghee
1 Tbs Crushed Garlic
2-3 Tbs Cumin
1 Tbs Ginger (fresh or ground)
1 Tbs Tumeric
3 Cardamon pods
1 Tbs Nutmeg
Vegetable stock in a cup of water
1 Tbs Brown Onion Gravy
a pinch of Salt and Ground Pepper
Handful of Fresh Coriander
Basmati rice or Rotis
- Chop the onion and sauté in the butter and olive oil until soft. Add your garlic and cook for a further two minutes.
- Add the chopped butternut to the pan and fry for a few minutes, before adding all the spices.
- Add half of the water and stock mix, along with the brown onion gravy and cook on a low heat with the lid on, stirring frequently (add extra water if needed), until the butternut is soft and cooked through. This takes around 30 - 40 minutes.
- Once the butternut has cooked, add the chickpeas and fresh coriander and salt and pepper and remove from the heat.
- Serve with cooked Basmati rice, thick natural yogurt and fresh coriander, or alternatively place in home made Rotis (see below)
How to Make your Own Rotis (Chapati)
400g Cake Flour
1/2 tsp salt
250ml hot water
2 Tbs Vegetable Oil
1 Tbs Butter or Ghee
Extra Flour (for dusting the work surface)
- Add your flour into a bowl, followed by the salt and the oil.
- Add the hot water and mix with a tablespoon.
- Dust your worktop with some extra flour. Remove the dough from your dish and place it on the work top to knead for about five minutes, until it is soft and pliable. (If it is sticky you can add a little extra flour.)
- Now cover the dough with a dishcloth and leave it to rest for about 15 minutes.
- After 15 minutes break off small pieces of dough, roll into a smaller shaped ball and then press down with your hand to create a flattened circle. Roll this out using a flour-covered rolling pin, to form a larger and much flatter circular shape. Make sure the Roti is as flat as possible. (I usually make 2 or 3 before I begin cooking the Rotis.)
- Preheat a frying pan on the stove with a bit of butter or ghee. Now cook your Roti one at a time, by simply placing them on the hot pan for 20 seconds. The perfect Roti should rise when cooked or you should see bubbles forming. When this happens (usually after about 20 seconds) turn it over to cook on the opposite side, this time for a bit longer and press the sides down with a spatula. They will take around 1 minute each, in total to cook. (When you have brown spots on the Roti, it is cooked.)
- Remove the Roti from the stove and place it on a plate, covered with a kitchen towel to help keep them warm until served.
- Now repeat this process for all remaining Roti.
- Once they are all ready, place your curry mixture down the center and roll. Add some extra fresh coriander on top for decoration and serve.
Makes 6 Roti