Butternut squash and chickpea curry

Butternut squash and chickpea curry

Ingredients

serves 2
  • •100g rice or quinoa
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 tsp fresh ginger, minced
  • •1 garlic clove, minced
  • •1 tsp curry powder
  • •½ tsp cumin
  • •½ tsp turmeric
  • •½ tsp ground coriander
  • •¼ tsp chilli flakes
  • •¼ tsp sea salt, to taste
  • •1 tbsp tomato paste
  • •250ml vegetable stock
  • •½ 400g can chopped tomatoes
  • •¼ large butternut squash, cubed
  • •120g chickpeas
  • •50g soya chunks (optional)
  • •80g fresh spinach
  • •10g fresh coriander, finely chopped
  • •100g silken tofu cream (see recipe)

Directions

Cooking mode
  1. 1. Rinse and cook the rice or quinoa.
  2. 2. In a small bowl, add the soya chunks and enough boiling water or vegetable stock to just cover them. Leave to sit for 5–10 minutes.
  3. 3. Heat the oil in a large pan. Add the onion and cook for 5 minutes, until softened. Add the soya chunks and cook for a few more minutes, until slightly browned.
  4. 4. Add the garlic, ginger, chilli powder, turmeric, cumin, ground coriander, curry powder, salt and tomato paste to the pan and cook for 2 minutes. Stir in the chopped tomatoes and vegetable stock.
  5. 5. Add the butternut squash and chickpeas. Simmer for 25–30 minutes, stirring occasionally, until the curry is reduced by a third and the butternut squash is cooked.
  6. 6. Make the "bright and fresh" flavour silken tofu cream.
  7. 7. Add the spinach and stir through until wilted. Reduce to a low heat and stir in the cream and coriander.
  8. 8. Serve with the rice or quinoa.
Baker Beanie Author

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