среда, 15 ноября 2017 г.

BUTTERNUT SQUASH AND CHICKPEA CURRY


Serves: 2  Prep Time:  Cooking Time: 

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.

Комментариев нет:

Отправить комментарий