Butternut Squash, Chickpea and Spinach Curry

Ingredients:

1 butternut squash, 6-8 inches high, peeled and diced with seeds scooped out
200g spinach, washed and excess water squeezed out, chopped
1 tin chickpeas
1 tin tomatoes
4 tblesps fat free sour cream
2 cloves garlic, finely chopped
1 onion, finely chopped
1 green chilli, finely chopped. More if you like it very hot!
thumb size amount of ginger, peeled and finely chopped
A handful of chopped fresh coriander
Half a lemon

Spices:

1 tbsp cumin seed
1 tbsp coriander seed
1/2 tbsp turmeric
8 black peppercorns

Method:

Grind the spices in a pestle & mortar.
Fry the onion until translucent over a medium heat in some oil (sunflower or groundnut are my choices).
Add the garlic, ginger and chilli for a minute or so.
Add the spices for a minute or so, you’ll start to smell them as they temper.
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.

Yum, I'm going to have to try this one :biglick:

Its delish - I made it last night and we are having the rest of it tonight

I have to confess that I bulk grind my spices, so I used a jalfrezi mix in yesterdays

Shocking! Curry from a jar... whatever next? Trousers on your head?!

What do you mean you bulk grind them?

I like to make stuff in bulk Hathorite, so when I grind my spices I mix up enough for about 10 meals - We really prefer Jalfrezi so instead of using the spices in the recipe I use my Jalfrezi mix that I preground and mixed a couple of weeks ago

Aha! Well in that case, I can let you off, even if you did call me Hathorite (I am a curry nazi, in case you hadn't guessed.

Curry does look and sound lovely, and there's some lush looking butternuts next door in the farm shop that I may have to procure for the purpose.

ah bugger sorry, been out all day and we drove home in heavy snow

I am also passionate about curry

Thank-you Badger. Excellent . 5 stars. :bigclap:

The recipe instantly went on to last nights menu as we have spinnach that needs eating before the frost start to harden and pumpkins. I substituted a small pumpkin for the squash and some cream for the coconut milk.....and madras curry mix !

Tonight its the rest of the batch with baked potatoes baked in the Jotul wood burner, as the bonfire wasn't hot enough.

might well have to try that one.... thanks!

sounds yum, will have to save it and have a go at it next week