Chickpea and Butternut Squash Curry

Ingredients

  • 1 Tbsp Olive Oil
  • 2 medium onions, chopped
  • 3-4 cloves garlic, chopped
  • 1 bunch cilantro, chopped
  • 1 medium butternut squash, diced
  • 1 can chickpeas
  • 2 Tbsp curry powder
  • 1 can coconut milk
  • 2 cups water
  • 1 handful spinach
  • 1/2 cup peas
  • salt to taste

Directions

  1. Heat oil in a large and deep pan and cook chopped onions, garlic and cilantro over low heat for 10 minutes until soft and slightly colored.
  2. Meanwhile dice the butternut squash to match the size of the chickpeas. I leave the skin on
  3. When the onions are tender andd the curry powder and cook for a minute stirring the whole time.
  4. Add squash, chickpeas, coconut milk, water and salt, bringing to a boil.
  5. Reduce heat and cover, simmer for 35-40 minutes. Stirring occasionally. If it starts getting dry and a dash of water.
  6. Uncover and let the liquid cook down for a few more minutes.
  7. Stir in peas, spinach. Cover with a lid and take off heat.
  8. Serve by itself or over rice.
Advertisements

One thought on “Chickpea and Butternut Squash Curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s