No Butter Chickpeas With Coriander Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Combine your butternut squash cubes and 1/2 tsp per person garam masala (save the rest for later!) on a baking tray with a pinch of salt and a drizzle of vegetable oil

Give everything a good mix up then put the tray in the oven for 15-20 min or until the squash is golden and tender

Boil half a kettle

Peel and finely dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) on a medium heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] butter

Once the butter has melted, add the diced onion with a pinch of salt and cook for 5 min or until softened and starting to caramelise

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Drain and rinse your chickpeas

Once softened, add the chopped ginger and garlic to the pan with the drained chickpeas, ground turmeric, ground coriander, tomato paste and remaining garam masala and cook for 1-2 min or until fragrant

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and vegetable stock mix in 300ml [425ml] [550ml] boiled water – this is your coconut stock

Once fragrant, add the coconut stock to the pan and cook for 4-5 min or until the sauce has thickened to a curry-like consistency – this is your no butter curry sauce

Meanwhile, chop your coriander finely, including the stalks

Fluff the cooked rice with a fork, stir through the chopped coriander and season with salt – this is your coriander rice

Once the butternut squash is tender, remove the tray from the oven and add the roasted squash to the curry sauce

Stir until everything is well coated – this is your no butter chickpeas