Chickpea Korma Curry

Ingredients:

• 2 tins of chickpeas

• 1/2 of a butternut squash

• 2 tbsp. of rapeseed oil

• 4 tbsp. of curry powder

• 2 tbsp. of cinnamon

• 1/2 tbsp. of ground ginger

• Salt

• Pepper

• 1 red pepper

• 1 tin of chopped tomatoes

• 1 clove of garlic

• 1 tin of coconut milk

• Lemon juice

Method:

• Slice half the butternut squash into small cubes and add to a large bowl. 

• Add 50ml of water, 2 tbsp of curry powder, 2 tbsp of rapeseed oil, 1 tbsp of cinnamon, salt and pepper into the bowl with the butternut squash.

• Mix well so that the squash is evenly coated.

• Once the squash is evenly coated, move it to a baking tray and place it in the oven at 190 degrees for 40 minutes.

• Add a garlic glove to a hot pan and chop the red pepper into thin slices before placing it on the pan.

• Add 2 tbsp of curry powder, half a tbsp of ground ginger, half a tbsp of cinnamon, salt and pepper to the pan.

• Add a tin of chopped tomatoes to the pan and cook for approximately 5 minutes.

• Add a tin of coconut milk to the pan and cook on medium-low heat for another 5 minutes.

• Drain 2 tins of chickpeas and add them to the pan.

• Add a splash of lemon juice.

• Cook on low heat for another 10 minutes.

• Finally, add the roasted butternut squash to the pan for another 5 minutes, again on low heat.

• Serve with wholegrain rice.

• Recipe makes enough for five portions.

Nutritional Information (per portion):

• Calories: 333kcal

• Protein: 9g

• Carbohydrate: 34g

• Fat: 17g