Cooked - Butternut Squash And Chickpea Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butternut Squash And Chickpea Curry

4.0

1 onion chopped

1 garlic peeled

Thumb-sized piece ginger peeled and chopped

1 red chilli diced

1tsp groundnut oil

½ tsp turmeric

1tsp ground coriander

1tsp ground cumin

1tsp garam masala

400g butternut squash peeled and diced

400 chickpeas rinsed and drained

400ml half-fat coconut milk or alpro coconut milk alternative

200ml vegetable stock

150 baby spinach

1 lime plus wedges to serve

Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
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.
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.
Stir in the spinach until wilted, and squeeze in the lime juice to serve.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 37 weeks ago

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