Butternut Squash, Chickpea & Spinach Curry
Maya
ingredients
- 1 T. cumin seed
- 1 T. ground coriander
- 1/2 tsp. turmeric
- freshly ground black pepper
- 1 onion, finely sliced
- 2 garlic cloves, pressed
- 1 thumb-sized knob of ginger, minced
- 1 green chili, minced
- butternut squash, cubed (1 1/2 containers of the cubed squash)
- 1 small can tomatoes
- 1 can coconut milk
- 1 can chickpeas
- spinach leaves
- cilantro leaves, chopped
- 1/2 a lemon
directions
- 1
1. Sauteé onion in oil over medium heat until translucent. Add garlic, ginger, & chili and cook for 1 minute. Add the spices and cook for 1 minute.
- 2
2. Add the butternut squash, cook for a couple minutes. Add the tomatoes & coconut milk & cook for 10--15 minutes until the squash is tender.
- 3
3. Drain the chickpeas and add the chickpeas & spinach to the sauce. When the spinach is wilted & the chickpeas are warmed through, add the cilantro and a squeeze of lemon juice to taste. Salt to taste & serve with rice or flatbead.
Source: eatlikeagirl.com
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