It’s freezing in Norway at the moment! This weekend it was down to – 18 degrees celsius in Oslo. Fortunately, it is not as cold in Bergen ( the city I just moved to) but it is cold enough. Cold weather calls for warm hearty meals. This recipe is great if you want something warm and comforting a cold winter day. This curry is very easy to make, you toss all ( almost all) the ingredients in a saucepan and just let it simmer. Beyond being extremely easy to make this curry is bursting with flavour and is so satisfying. In the beginning of the week, I usually make a large batch of quinoa and hummus to last me several days throughout the week. It’s the same with this curry, it makes a few servings so it is perfect to reheat a later day in the week. This curry is perfect to serve with brown rice or quinoa. I hope you enjoy it!!
1 butternut squash
1 can chickpeas ( 400 gram)
3 large tomatoes ( roughly chopped)
2 handfuls baby spinach
1 red onion ( chopped)
2 gloves garlic ( chopped)
3 tsp curry powder
1 1/2 tsp cumin
1 1/2 dry coriander
1 can coconut milk ( 400 ml)
1 cup vegetable stock
oil for cooking
Quinoa or Brown rice for serving.
- Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into small pieces.
- Heat the oil in a large saucepan and cook the butternut squash for a few minutes until slightly browned.
- Add the garlic, onion and spices and fry for 3 more minutes.
- Pour over the vegetable stock and coconut milk, stir gently, cover and let simmer for about 15 minutes or until the butternut squash is tender.
- Add the tomatoes, chickpeas and spinach and cook for a few minutes until the tomatoes are slightly soft.
- Take off the heat and serve with rice or quinoa.