Butternut squash, sweet potato & Chickpea curry

Name: Butternut squash, sweet potato & Chickpea curry
Cuisine: British
Ingredients: 1 onion chopped; 1 garlic clove chopped; 1 red chilli diced; 1/2 inch ginger chopped; 1/2 tsp turmeric; 1 tsp ground Coriander; 1 tsp ground Cumin; 1 tsp Garam masala; 2 medium sweet potatoes chopped; 1 butternut squash chopped; 150 g baby spinach; 1 x 400g can chickpeas drained; 400 ml coconut milk; 200 g vegetable stock; 1 tsp vegetable or sunflower oil

Marie Anderson @cook_16007489

London

Butternut squash, sweet potato & Chickpea curry

Marie Anderson @cook_16007489

Saved

Ingredients

1onion chopped
1garlic clove chopped
1red chilli diced
1/2 inchginger chopped
1/2 tspturmeric
1 tspground Coriander
1 tspground Cumin
1 tspGaram masala
2medium sweet potatoes chopped
1butternut squash chopped
150 gbaby spinach
1x 400g can chickpeas drained
400 mlcoconut milk
200 gvegetable stock
1 tspvegetable or sunflower oil

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Steps

1

Blitz onion, garlic, chilli and ginger to make a paste
2

Add oil to pot, fry paste for a few minutes, add spices, sweet potato, butternut squash and chickpeas
3

Add coconut milk and stock bring to the boil then cover and simmer for 30 to 45 minutes until squash and potato soft
4

Add spinach stir for a few minutes then serve with rice

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Marie Anderson @cook_16007489

on September 19, 2019 19:37

London

Comments (2)

jenny.scott1994@hotmail.com @cook_23251213

May 08, 2020 19:14

I roasted the potato and squash in the oven until browned and soft and then added to the mix and also added tbsp of cornflour to thicken the sauce so it didn’t need to be on the hob more than 10 mins once the veg was added xx

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