This is one of the easiest Asian-style curries that can be whipped up in about 30 minutes. To make this curry less generic, I’ve added one of my favourite ingredients—miso paste—to bring depth to each bite. It’s incredibly easy to make and perfect for batch cooking on busy weeknights with just a few ingredients. A budget-friendly vegetarian recipe that your whole family will love.
Ingredients
- 480g canned chickpeas, drained
- Half a butternut squash, approximately 400g, peeled and cubed
- 1/2 yellow onion, finely chopped
- 1 clove of garlic, finely chopped
- 200ml cooking cream (12-18%) of your choice
- 1/4 cup mirin
- 2 tbsp red miso paste
- 2 tbsp butter of your choice
- 1 tbsp curry powder
- 2 tsp sugar
- Salt and pepper to taste
Recipe Preparation
Heat the butter and miso paste in a medium saucepan over medium-high heat. Add the onion and garlic along with a pinch of salt and sugar, and caramelize until the onion is translucent and soft, about 5 minutes.
Add the mirin and cook until everything is well combined and the liquid starts to thicken and look like gravy.
Add the butternut squash and cook for 10-15 minutes until soft. Add the chickpeas, cooking cream, curry powder, and a pinch of salt. Stir to combine. Cook for another 10 minutes, or until the liquid has reduced slightly and the texture looks creamy and thickened.
Serve with rice and top with a fried egg, if desired.
Make ahead: Extra portions can be stored in the freezer for up to 3 months.
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