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Butternut & Chickpea Curry

Butternut & Chickpea Curry



Serves 10
Brakes essentials Vegetable Oil 33568 (7tbsp)
Bay Leaf BR1211 (2) 
Onions BR1150 (2, peeled & sliced)
Red Chilli Peppers BR1331 (4, seeded & finely sliced)
Fresh Ginger BR1134 (2", grated)
Brakes Ground Turmeric 33586 (1tsp)
Brakes Ground Cumin 34002 (3tsp)
Brakes Ground Coriander 33597 (3½tsp)
Butternut Squash BR1159 (1250g, peeled, seeds removed & cubed)
Brakes Chick Peas in Brine 13609 (1000g, drained & rinsed)
Brakes Garam Masala Powder 35002 (2tsp)


Cucumbers BR1167 (2, peeled & grated)
Brakes Greek Style Yogurt C11394 (1250g)
Mint BR1281 (5tbsp, chopped)
Garlic BR1049 (5 cloves, crushed)
Brakes Naan Bread B4300 to serve


Brakes essentials Basmati Rice 88519 to serve
Fresh Coriander BR1214 to garnish



Heat the oil in a large pan. Add the bay leaf, onion, chilli and ginger, and cook until soft and golden. Add the turmeric, cumin, coriander and season. Stir and add a splash of water to prevent sticking. Add the squash and 150ml of water. Boil, then cover and simmer until the squash is tender. Stir in the chick peas, garam masala and if necessary a little more water. The dish should be moist but not too saucy when served. Chill quickly and store refrigerated for up to 24 hours.


Make the raita by sprinkling the grated cucumber with salt and allow to drain. After 1 hour squeeze any excess moisture out of the cucumber then combine with the yogurt, adding crushed garlic and chopped mint. Season and chill until service.


Heat the curry through and cook the rice.


Serve the curry over rice sprinkled with fresh coriander. Serve with warm naan bread and cucumber raita.