Ingredients
- 240g cooked chickpeas
- 200g frozen butternut squash
- 2 small shallots, finely chopped
- 2 garlic cloves, finely minced
- ¼ teaspoon tomato pureé
- ½ teaspoon ground ginger
- ¼ teaspoon turmeric powder
- ½ hot chili powder
- 1 vegetable stock cube
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 100ml Alpro coconut cuisine
- 2 tablespoons freshly chopped coriander, to garnish
- 1 tablespoon olive oil (optional)
Instructions
Heat a splash of water (or vegetable oil) in a medium pan then saute or fry the shallots, garlic, and spices for 1-2 minutes. Add the butternut squash, vegetable stock cube and a splash of water then cook on a low-medium heat for about 10 minutes.
Stir in the chickpeas and coconut milk and cook for a further 15-20 minutes or until the squash is properly cooked and the curry thickens. Then stir in half of the coriander, cook for a further minute and then serve with naan bread or rice.
