[RECIPE] Butternut Chickpea Curry with Polenta

Enjoy a warm and satiating butternut chickpea curry with it’s mild, savoury-sweet flavour.

It is a plant-based meal that comes together easily, which makes it perfect for a quick and easy healthful meal when a lack of time during the week (and loadshedding!) make better-for-you food prep more complicated.

Ingredients

• 2 cups butternut, slightly cooked and cubed
• 1 cup chickpeas, cooked
• 1 small red onion
• 1-2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 1-2 tsp turmeric
• 1 crushed garlic clove or garlic flakes
• 1 can of coconut milk
• 1 can of cherry tomatoes
• Salt and pepper to taste
• 1 ½ cup dry polenta

Chickpeas are a rich source of plant-based protein, which makes them an excellent meat substitute for vegetarian and vegan diets.

Method

1. Add a dollop of olive oil to a pan. Add in the diced onion and spices and fry until fragrant.
2. Add in the butternut, chickpeas, coconut milk and canned cherry tomatoes, salt, and pepper to taste.
3. Let the curry simmer for a bit.
4. Prepare the polenta as per package preparation instructions.
5. Serving with cooked bulgur wheat, limes, crispy chickpeas, coconut cream, pomegranate jewels, mixed seeds, and the polenta.

Polenta has a sweet corn flavour with the texture and consistency of porridge.

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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