Thursday, 28 May 2015

Squash and chickpea curry

I made a vast pot of this earlier in the month and portioned it off.  It freezes really well and it's one of those 'just keep adding stuff to it' dishes.

1 butternut squash, peeled and diced
1-2 peppers, I prefer sweeter for this, so red/yellow/orange, diced
1-2 onions
1-2 courgettes
2 cans of chickpeas, drained
1 can or carton of tomatoes
3 cloves of garlic, crushed
Chili, chopped (as much as you liked; I used one big red one for this recipe)
Some medium curry powder - it's not necessarily a bad thing to use a blend. I like Sharwood's
Extra cumin - 1 tsp
Ground coriander - 1 tsp
Paprika - half a tsp
Cinnamon - half a tsp
Salt to taste

Directions: Saute the onions til the are soft and golden brown, then add all the other ingredients.  Bring it up to a good bubble, then turn it down to simmer and leave it to do its thing.

You can serve it with brown rice, a boiled egg, mango chutney and Loxley's delicious cottage cheese like Shelley and I did on Monday.

No comments:

Post a Comment