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Home > Recipes > Moroccan butternut curry

Moroccan butternut curry
( SERVES 4 )

Nadia Lim

Publication: Bite

Bite

Ratings: 4.3 / 5 FROM 10

Moroccan butternut curry

Photo by Tamara West

4.3 / 5 FROM 10

This is so easy to make and such a delicious hearty vegetarian meal. The cinnamon, spices, chilli and honey give it a real warmth and depth of flavour. It’s perfect served with buttered saffron rice, or even a simple garlic bread will do. Butternut is a favourite vegetable of mine so I’ve used it here, however you could substitute pumpkin, kumara, or even try using swede.

Ingredients

2 Tbsp Olive oil
1 Onion, large, diced
2 cloves Garlic, chopped
1 inch Ginger, peeled and grated, or cut into fine matchsticks
¾ tsp Ground cinnamon
2½ tsp Cumin seeds, crushed
2½ tsp Coriander seeds, crushed
1 tsp Chilli flakes
850 g Butternut, skin cut off, cut into 3cm
¼ cup Dried apricots, chopped
1 can Crushed tomatoes
2 cups Vegetable stock, or chicken stock
2 tsp Runny honey, to taste
1 can Chickpeas, drained
⅓ cup Cashew nuts, to garnish
¾ cup Coriander, chopped, to garnish

Directions

  1. Heat olive oil in a large fry pan on medium heat. Cook onion and garlic until soft (4-5 minutes), then add ginger, cinnamon, cumin, coriander and chilli flakes and continue cooking a further 2-3 minutes.
  2. Add butternut, dried apricots (if using), stock, tomatoes and honey. Stir and bring to the boil. Lower heat a little and simmer for 15-20 minutes until butternut is soft. Season to taste with salt and pepper. Add chickpeas and continue cooking a further 2-3 minutes.
  3. Spoon into a large bowl and top with cashew nuts and coriander. Serve with buttered saffron rice (see below) or garlic bread.

 

Buttered saffron rice

In a pot (with a fitting lid), combine 2 cups rice with 3 cups water, a good pinch of salt and 10-15 threads saffron. Stir and bring to the boil. As soon as it boils, reduce to lowest heat, cover tightly with a lid (if the lid doesn’t fit well, place tinfoil on top first, then lid) and  cook for 15 minutes on very low heat (do not lift lid while cooking). Turn off heat and leave to stand (still covered) a further 8 minutes. Fluff up rice granules with a fork and toss through a good knob of butter.

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https://www.eatwell.co.nz/recipe/9217/Moroccan-butternut-curry/

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Comments

  • JoCampbell
    JoCampbell
    added 2353 days ago

    Made with a combo of chicken and pumpkin instead of the butternut. Delicious. Definitely a keeper! Served with couscous and steamed green beans. Make sure you use the apricots and the nut/coriander garnish.

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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