Butternut and Chickpea Curry

Butternut and Chickpea Curry


300g McCain Frozen Butternut Chunks

250g Cooked Chickpeas

1 Onion, Chopped

2 Cloves Garlic, Minced

1 Tablespoon Olive Oil

400ml Coconut Milk

2 Tablespoons Curry Powder

1 Teaspoon Ground Turmeric

Salt And Pepper to Taste

Fresh Cilantro Leaves, Chopped (For Garnish)


Total Time: 25 minutes
Serving Size: 4

  1. Steam the McCain Frozen Butternut Chunks according to the package instructions until tender.
  2. In a large Pan, heat the olive oil over medium heat and fry the chopped onion and minced garlic until soft and translucent.
  3. Add the steamed butternut chunks and cooked chickpeas to the Pan, stirring to combine.
  4. Sprinkle the curry powder and ground turmeric over the ingredients, mixing well.
  5. Pour in the coconut milk and bring the mixture to a simmer. Cook for about 10 minutes to allow the flavours to meld.
  6. Season with salt and pepper to taste.
  7. Garnish with chopped fresh cilantro before serving.

#Curry #Butternut #Butternut Chunks #Recipe