Coconut, Squash & Chickpea Curry (vg)

Serves: 4

Prep time: 15 minutes 

Cooking time: 30-35 minutes

Ingredients:

1 small butternut squash (400g approx.) 400g chickpeas (1 can)

1 red onion

2 carrots

1 thumb sized piece ginger, peeled

1/2 red chilli

2 cloves garlic

1 tsp smoked paprika

1 tbsp fennel seeds

1 tbsp mustard seeds 100g spinach 1 large bunch coriander 2 limes 2 tbsp. tamarind paste 400ml coconut milk (1 can) 400g chopped tomatoes (1 can)

Method:

• Wash butternut squash and chop into quarters, horizontally then vertically. You can leave the skin on. Using a spoon scoop out seeds from the squash and place seeds in a colander.

• Slice the butternut squash into thin slices (about 0.5cm thick) horizontally, cut side down. Then cut these slices in half.

• Finely chop the onion and fry it in olive oil in a large frying pan for a few minutes until softened.

• Finely chop the chilli, garlic, ginger and coriander stalks and add to pan after a few minutes. Stir and fry for another 2 minutes.

• Peel and chop the carrots into 0.5cm rounds, and add to the pan with the mustard and fennel seeds. Heat for a further few minutes until the seeds start to pop.

• Add the chopped tomatoes, coconut milk and squash to the pan stir and heat through until bubbling. Reduce heat to a simmer, place a lid on the pan and continue to cook for a further 20-25 minutes until the squash is soft and tender.

• Meanwhile, cook the rice or other grains of your choice following packet instructions.

• Now, toast the reserved seeds from the squash in a small frying pan with vegetable oil, sea salt, pepper & smoked paprika. Fry on a medium-high heat for about 5 minutes tossing regularly to prevent burning.

• When the squash is cooked, add the chickpeas to the pan and stir. A few minutes later add the spinach leaves, coriander leaves and lime juice to the pan and heat for a further 2 minutes until the spinach starts to wilt. Reserve a handful of coriander leaves to garnish.

• Serve into bowls with rice/ grains of choice, and sprinkle the roasted seeds & remaining coriander on top. Enjoy!