Butternut Squash, Chickpea and Spinach Curry
A substantial and healthy dish for those that love some spice.
This curry has been known to stick to the bottom of an unattended LCV
pan so stir with vigilance in the absence of Teflon unless you want to
infuse the dish with an interesting smoky flavour.
- 2 large butternut squashes, peeled and diced with seeds scooped out
- 500g spinach chopped
- 3 tins chickpeas
- 3 tins tomatoes
- 2 tins coconut milk
- 5 cloves garlic, finely chopped
- 3 onions, finely chopped
- 2 large red chillies, seeds removed, finely chopped.
- 3 thumbs of ginger, peeled and finely chopped
- Large bunch of chopped fresh coriander (exact amount not crucial)
- 4 tablespoons (approx) sunflower oil for frying
- 2 lemons squeezed
- 5 teaspoons cumin powder
- 5 teaspoons coriander powder
- 3 teaspoons turmeric
- 20 black peppercorns
- Basmati rice and/or flatbreads to serve
- Grind the peppercorns in a pestle & mortar then mix in other spices.
- Fry the onion until translucent over a medium heat in the oil.
- Add the garlic, ginger and chilli and fry for a minute or so.
- Add the spices and fry for a minute or so.
- Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
- Add the tomatoes and coconut milk, and cook for 10-15 minutes
until the squash is cooked and you can push a fork through it.
- Drain the chickpeas and add to the sauce. Also add the spinach.
- When the spinach is wilted and the chickpeas are warmed through, add the coriander and the lemon juice: taste as you go with the lemon juice, you may not need all of it.
- Season to taste.