Ingredients

Method

• 1 butternut 1, peeled and cubed (or 300 g prepared butternut cubes)
• ¼ cup olive oil  
• sea salt and freshly ground black pepper, to taste
• 1 onion, chopped
• 1 t fresh ginger, minced
• 1 t garlic, minced
• 1 t turmeric
• 2 t ground cumin
• 1 tomato, grated
• ¼ cup water  
• 1 x 400 g can chickpeas, drained
• ½  can coconut milk  
• fresh coriander, to garnish

Method

Ingredients

1. Preheat the oven to 180ºC. Place the butternut on a baking tray and drizzle with 2 T olive oil. Season, then roast until tender, about 30 minutes.

2. Meanwhile, heat the remaining olive oil in a pan and season. Add the onion and saut  for 1 minute. Add the ginger, garlic and spices, then fry until fragrant, about 2–3 minutes.

3. Add the tomato and water. Reduce the heat to a simmer and cook for 15 minutes.

4. Add the chickpeas and butternut, and stir to coat. Add the coconut milk and stir to combine. Garnish with coriander.

Find more vegan recipes here.

Read Mogau's inspiration for this recipe here. 

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Nadia Meyer