Coconut chickpea curry

Name: Coconut chickpea curry
Total time: 30 min
Yield: serves 4
Ingredients: onion 1, diced; garlic 1 clove; ginger thumb-sized piece, peeled; red chilli 1, sliced; oil; turmeric ½ tsp; garam masala 1 tsp; ground cumin 1 tsp; ground coriander 1 tsp; butternut squash 400g, peeled and cut into 1cm cubes; chickpeas 400g tin, rinsed and drained; half-fat coconut milk 160ml; mangetout 50g; spinach 100g; lime 1, cut into wedges; steamed rice to serve

30 minutes
serves 4
A little effort

The best quick vegetarian curry. Full of good-for-you ingredients: butternut squash, chickpeas, spinach and spices, this will tempt any veg-phobic family members to dig in. Serve with rice on the side.

December 19, 2014 at 2:33 pm

Ingredients

onion 1, diced
garlic 1 clove
ginger thumb-sized piece, peeled
red chilli 1, sliced
oil
turmeric ½ tsp
garam masala 1 tsp
ground cumin 1 tsp
ground coriander 1 tsp
butternut squash 400g, peeled and cut into 1cm cubes
chickpeas 400g tin, rinsed and drained
half-fat coconut milk 160ml
mangetout 50g
spinach 100g
lime 1, cut into wedges
steamed rice to serve

Method

Step 1

Pulse the onion, garlic, ginger and chilli in a blender. Fry in 1 tsp oil for 2 minutes, add the spices, toast for 1 minute, stir in the squash, fry for 5 minutes, add the chickpeas, coconut milk, 250ml water, simmer for 20 minutes, lid on, until the squash softens. Add the mangetout and spinach, stir for 2 minutes till the spinach wilts. Serve with lime wedges and rice.