| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 8.5g | 1.2g | 48g |
| sugars | fibre | protein | salt |
| 9g | 11g | 9g | 1.3g |
Why I Love South African Butternut and Chickpea Curry
I’ve always been that type of cook who loves to explore flavors from around the world, bringing them back to my own kitchen to try, test out, and make my own. Coming from a traditional Italian-American family, bursting with real, hearty food, my passion has always been to keep things simple yet full of flavor. That’s where the South African Butternut and Chickpea Curry comes into play.
A Twist on the Traditional
This recipe is a clear departure from my kitchen’s typical Italian fare. My grandparents might raise an eyebrow at the curry powder or ground cumin, but I’ve found that their culinary adventurousness, their appreciation for rich and satisfying meals, courses through me as I experiment with this and other global dishes.
The Butternut and Chickpea Curry, in particular, is a hearty and warming dish that encapsulates my aspiration to merge simplicity with bold flavors. It reminds me of that wholesome, homemade touch present in both my Grandmother’s spaghetti and my Grandfather’s iconic meatballs. The essence of it, I believe, is the same. It’s the love of the process, the joy in the journey of creating a meal that brings everyone to the table.
Inspiration from Afar
The inspiration behind this vegan wonder comes from Sarah Graham, a renowned chef specializing in African cuisines. Her interpretation of traditional dishes, as well as her creative spin-offs, encouraged me to put my own spin on this South African classic.
The brilliance of the recipe lies in its sharing of spices and certain cooking methods with Indian cuisine, a fact that further intrigued me. It mirrors a sort of global gastronomic connection. Similar to a traditional Chana Masala, this curry was a fascinating canvas where Italian ethos could meet South African and Indian flavors.
Pairing Possibilities
While the Butternut and Chickpea Curry is a complete meal in itself, it can certainly be paired with other dishes to enhance the dining experience. A side of naan bread or a bowl of steaming Basmati rice is a common choice, with the toasty aroma and the soft texture complementing the rich curry. Some prefer to serve it with a fresh, crisp salad to cut through the warmth, bringing in a bit of contrast that proves to be a delightful surprise. When it comes to wine, a semi-sweet white like Chenin Blanc or Gewürztraminer counters the spices beautifully.
So, while curry and coriander may not echo my Italian roots, the principle behind this recipe certainly does. At the end of the day, it’s all about good, comforting food, shared with the ones you love. That’s the real magic behind this Butternut and Chickpea Curry.
What You’ll Need
- 2 tablespoons Olive Oil
- 2 medium-sized Onions, finely chopped
- 3 Garlic Cloves, minced
- 1 tablespoon Curry powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 medium-sized Butternut Squash, peeled and cubed
- 15 oz can Chickpeas, drained and rinsed
- 14 oz can diced Tomatoes
- 1 cup Vegetable Stock
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Freshly squeezed Lemon Juice
- 2 tablespoons Fresh Coriander, chopped
Method
Step One
First, heat the Olive Oil in a large pan over medium heat then add the chopped onions. Cook them until they become soft and translucent.
Step Two
Now add the minced garlic to the pan, followed by the curry powder, ground cumin, and ground coriander. Stir well until the onions and garlic are well coated with the spices.
Step Three
Next, add the cubes of butternut squash to the pan, stirring well to ensure they are also coated in the spice mixture. Cook for 5-7 minutes, until the squash begins to soften.
Step Four
Now add the chickpeas, diced tomatoes, vegetable stock, salt, and black pepper to the pan. Stir well, and bring the mixture to a simmer.
Step Five
Lower the heat and let the curry simmer for around 20-30 minutes, or until the squash is tender. You can stir occasionally to prevent the curry from sticking to the pan.
Step Six
After the curry has thickened and the squash is tender, add the freshly squeezed Lemon Juice. Stir well to incorporate it into the curry.
Step Seven
Before serving, sprinkle the chopped fresh coriander over the curry. Enjoy your homemade butternut and chickpea curry with a side of rice or bread if you desire.
