Sometimes I don't want a curry that is too rich or heavy, but I still want a good depth of flavour. I think this recipe is Bengali in origin. It uses an Indian five-spice blend called Panch Phoran. The spices are left whole so you get nice little flavour bursts with every mouthful that perfectly complement the fresh sweetness of the butternut squash and the round earthiness of the chickpeas.
The dash of fresh ground fennel seeds at the end really gives the dish a brightness and wonderful aniseed aroma.
Serves 4
Ingredients
1tbsp vegetable oil
1 bay leaf
1/2 tsp panch phoran (see my 'how to make it' if you'd like to make your own)
1-2 green chillies, cut in half lengthways and deseeded
1 small onion chopped
1/2 tsp tumeric
2 tsp ground cumin
1 heaped tsp ground coriander
thumb sized piece ginger, grated
salt to taste
sugar to taste
500g butternut squash, peeled, seeds removed and cut into 2cm pieces
200ml boiling water
200g cooked chickpeas
1 tsp ground garam masala
1 tsp fennel seeds, ground to a powder
Method
In a large heavy frying pan, heat the oil and add the bay leaf, panch phoran, chillies and fry gently for 1-2 minutes until the seeds begin to pop
Add the chopped onion and stir well to coat with the spices. Fry gently until very soft and translucent.
Add the tumeric, ginger paste, cumin and coriander, salt and sugar and a splash of water and cook for 1-2 minutes
Add the butternut squash and the boiling water. Bring to the boil and then turn down the heat to a simmer and cook for 15 minutes. Cook until the squash is tender but don't allow it to become mushy.
Stir in the chickpeas, garam masala and ground fennel. Cook for about 1-2 minutes until the chickpeas are warmed through and everything is well combined.
Serve with basmati rice and yogurt.
Photo: ©childsdesign 2011
