Name: Butternut Squash and Chickpea Curry
Yield: 4
Ingredients: 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; Salt; Cooked rice to serve

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Yields4 Servings

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

Salt

Cooked rice to serve

Heat the oil in a large pan

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

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

Add 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

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

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

Serve with the boiled rice and decorate with coriander or parsley

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

CategoryCurry, Vegetarian

Ingredients