chickpea curry
Member recipe

chickpea curry

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Servings

Serves 4

a delicious and healthy meal for the family.

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Ingredients

  • for the curry paste;
  • 2 teaspoons of cumin seeds
  • 2 teaspons of garam masala
  • 1 teaspoon ground corriander
  • 2 teaspoons of peanut butter (secret ingredient to a good curry)
  • 1 teaspoon of mustard (optional if you would prefer a hot curry)
  • 1 teaspoon of tumeric
  • 2 garlic cloves
  • 1 1/2 teaspoons of grated ginger
  • for the curry;
  • 1 onion, chopped
  • 1 tablespoon of sunflower oil
  • 1 butternut squash, cubed
  • 1 can of chickpeas, drained
  • 2 handfuls of fresh spinach
  • 7 closed cup mushrooms
  • 1 can of coconut milk
  • a pinch of salt
  • a pinch of pepper
  • a bunch of corriander (optional)

Method

    1. first, fry the onions with the oil untill softened. Once softened add the cumin seeds and fry on a high heat for 30 seconds. turn the heat down and add the curry paste.Cook for no more than 1 minute stirring constantly.
    2. add the coconut milk, butternut squash,chickpeas and mushrooms,salt and pepper to the curry. Add enough water to cover the curry slightly.
    3. Once the squash is cooked through, and the sauce has thickened, add the spinch leaves and allow to wilt for a further 1 minute.
    4. serve with saffron rice, and sprinkle corriander on top (optional)
    5. Enjoy.

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