Friday evening at last.
I share with you a bowl of Cinnamon Spice Butternut Squash and Chickpea Curry. I made it over the weekend,. It served us well early this week for two easy warm up meals when we came in late from work.
This Cinnamon Spice Butternut Squash and Chickpea curry recipe is actually from Prashad: Indian Vegetarian Cooking by Kaushy Patel. All I did different was in place of some of the chickpeas I added some butternut squash to the pot.
Prashad is one of my favourite Indian Vegetarian Cuisine cookbooks and I still have to get my own copy of their last cookbook Prashad At Home. The copy I have been shamefully hogging has been from the library.
This is a mild curry, even D commented on that, but it made for a change from spicy ones that I make often. I do think this Cinnamon Spice butternut Squash Chickpea Curry benefits from sitting and being enjoyed a day later, rather than on the day as the spices somewhat deepen the flavour of the dish. We ate this on the first day with plain rice and on the second ...with more plain rice!
Ah in case your wondering, 'why is there a piece of wood bark in the curry?' The photograph above features a large cinnamon quill. I am sharing this economical vegan recipe with The VegHog for Cheap Eats Week.
If you wish to cook this Cinnamon Spice Chickpea Curry recipe at home, then follow Prashad's original recipe here. The only thing I did was after the tomatoes had softened, I added half a butternut squash that had been cubed into bite size pieces and allowed it to cook for a while and then added the chickpeas and liquid and followed to the rest of the recipe to the end.
I am off to open that bottle of red wine. Enjoy your evening.