Butternut Squash and Chickpea Curry

PennyBy Penny  

June 27, 2015


A little olive oil

1 large diced onions

2 garlic cloves finely chopped

1 butternut squash , peeled , deseeded and diced

1 tbspn curry powder ( use any add more or less to taste

2-3 cardamom pods

1 tin of drained chickpeas

1 tin chopped tomatoes

1 400g tin coconut milk


Cooked rice to serve


1Heat the oil in a large pan

2Add the onion and garlic and salt cook until softened but not coloured

3Add in the curry powder stir well and cook for another minute or 2

4Add in the butternut squash and coat well in the flavoured onion and garlic . Add the cardamom and stir let it cook for a further couple of minutes

5Pour in the coconut milk and tomatoes , stir well and bring to the boil

6Add the drained chickpeas and simmer for about 20-30 minutes

7Serve with the boiled rice and decorate with coriander or parsley

8Spinach would be a great addition to this curry . I would add it for the last 5 minutes of cooking