Butternut Squash, Chickpea & Spinach Curry


1 tsp Ground Corriander
1 tsp Ground Cumin
1/2 tsp Ground Turmeric
4 Cardamon Pods (crushed, seeds removed, discarding husks)
2 tbsp Olive oil
1 Large Butternut Squash
1 Red Onion
1 Red Pepper
400g Tin of Coconut milk
2 tbsp Ground Almonds
1 can Chick Peas drained
100g Spinach leaves

Heat frying pan and add oil
Add butternut squash, onions, red pepper
Use pestel and mortor to bring all spices together and add to the pan
Add ground almonds to thicken. You can also use Arrow Root to thicken
Cook for 5 minutes
In a large pot pour cococunt milk
Bit by bit, add the cocunut milk stirring all the time to the pan
Bring to a simmer until the curry sauce is thickened
Season to taste
Serve with naan bread or on a bed of rice

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