Chickpea and Squash Curry is a cheap, tasty meal, almost straight from the store cupboard. Its also pretty dam cheap and great at getting veges into the kids! Enjoy!
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Ingredients…
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 butternut squash, peeled and diced
- 400g can chickpeas, drained and rinsed
- 400g can of tinned tomatoes
- 400g can of coconut milk
- Juice of 1/2 lime
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Method…
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until softened.
- Add curry powder, cumin, coriander, and turmeric. Stir well to coat the onions and garlic in the spices.
- Add diced butternut squash to the pot and cook for a few minutes until it begins to soften.
- Pour in diced tomatoes, coconut milk, and drained chickpeas. Stir to combine.
- Season with salt and pepper to taste. Bring the curry to a simmer, then reduce the heat and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
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Tips/Tricks/Additions…
- Great served with a good squueze of lime and with some chopped coriander mixed through it…
- A few dollops of yogurt or sour cream ontop to serve is delicious!
