No Butter Chickpeas With Coriander Rice
The iconic North Indian murgh makhani gets a tasty plant-based twist. You'll combine roasted butternut squash with chickpeas in a rich tomato and coconut sauce. Sprinkle over fragrant coriander and serve with fluffy basmati rice.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water, Butter, Butter Alternative (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
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
Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
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 basmati 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
Serve the no butter chickpeas over the coriander rice
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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