This is a delicious vegetable bake as the subtle sauce combines soft, sweet butternut with almost-crispy chickpeas. Loaded with goodness and flavour and really easy to put together.
3 medium butternuts
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
5ml curry powder
10ml turmeric powder
125ml coconut milk
2 tins chickpeas, drained
a handful of basil leaves
Preheat your oven to 180℃.
Halve the butternuts lengthwise and take out the seeds.
Sprinkle the flesh with some vegetable oil and season with salt and pepper.
Place on a baking sheet and bake until soft. This should take about 30 minutes.
Add a small amount of vegetable oil to a small saucepan and add the chopped onion, red pepper, garlic, curry powder, turmeric, salt and sugar.
Cook this flavouring mixture over a medium heat for about two minutes and then add the coconut milk, followed by the chickpeas.
Cook for another 5 – 10 minutes until the sauce starts to thicken. Take off the heat.
Remove the butternut from the oven and scoop out some of the flesh – you want most of the flesh left behind in the skin, but you also need to make space for the chickpea filling.
Mix the butternut flesh which you have scooped out into the chickpea mixture.
Now scoop the chickpea mixture into the butternut halves and bake for another 15 minutes.
Serve warm, sprinkled with fresh basil leaves.