A warming, easy curry that you can make in large quantities for the whole family. With good fibre, protein, and anit-oxidants, this hard-working curry will fill up even the vegetable skeptics.
Ingredients
- 1 Butternut Squash or any other squash or Cauliflower if unavailable
- 1 can/ 400g chickpeas
- 1 onion
- 2 tsps cinnamon
- 2 cloves garlic
- 1 thumb ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 can chopped tomatoes
- 2 cans coconut milk
- 1 lemon
- Fresh coriander
Method
Roughly chop butternut squash into largish cubes and then toss in oil and cinnamon. Roast for 20mins in 180 degrees oven. You want it to be slightly al dente.
Gently fry the chopped onion, once translucent add minced garlic and ginger, cumin and coriander. Fry gently for another 5mins. Add the washed chickpeas and chopped tomatoes – simmer for 15mins. Add the squash, coconut milk – simmer until the squash is cooked through. Add peas, chopped coriander then season and add lemon juice to taste.
Serve with spicy roasted cauliflower and rice on the side.
A side of Spicy Roasted Cauliflower
- 1 cauliflower – cut into fairly large florets
- 1 tsp ground cumin
- 1 tsp ground coriander
- Oil
- Salt and pepper
Mix all the cauliflower florets with oil and then the spices and salt and pepper. Roast in the oven 180degrees for 25mins.
