Squash & chickpea curry
Wholesome, creamy and warming, this curry really hits the spot! Perfect served with some fibre rich brown rice. By combining spicy herbs like Ginger and Turmeric, this dish has a powerful anti-inflammatory kick. Great for keeping those colds and seasonal allergies at bay!
- ½ Butternut squash, peeled and chopped into 2cm chunks
- 1 onion diced
- 1 can of chickpeas, drained
- 1 400ml can of coconut milk
- 3 tomatoes, chopped
- 200ml vegetable stock
- 1 tbsp coconut oil
- 2 cloves of garlic, finely chopped
- 1 red chilli, de-seeded and finely chopped
- Sea salt
- Ground black pepper
- 1” piece of fresh ginger
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp tomato puree
- Handful of fresh coriander
- Handful of spinach
- Brown rice
- Heat the coconut oil in a large pan, once hot, fry the onion, adding a pinch of salt, until it’s golden and soft.
- Add the garlic, chilli, cumin, turmeric, coriander and ginger and cook for a further 2-3 minutes stirring gently.
- Add in the squash and stir for another minute.
- Add in the stock, chickpeas, chopped tomatoes and coconut milk.
- Bring to the boil and then let it simmer with a lid on for around 30 minutes. The squash should be tender. Season with salt and pepper.
- Add a handful of spinach just at the end so it wilts into the curry (for approximately one minute) and sprinkle over some fresh coriander.
- Serve with brown rice