Chickpea Korma Curry
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
1 red pepper
1 tin of chopped tomatoes
1 clove of garlic
1 tin of coconut milk
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):