Chickpea & squash coconut curry
Serves 4
50 mins
Calories: 223 kcals
This a great, tasty, healthy, vegetarian midweek meal. Perfect served with a peshwari naan!
Ingredients
1 onion, chopped
1 clove garlic, peeled
1 inch ginger, peeled and chopped
1 red chilli, diced
groundnut oil
1/2 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
400g butternut squash, peeled and diced
400g tin chickpeas, rinsed & drained
400ml half-fat coconut milk
200ml vegetable stock
150g baby spinach
1 lime, plus wedges to serve
Method
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Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
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Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
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Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.
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Stir in the spinach until wilted, and squeeze in the lime juice to serve.