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Easy butternut squash curry with chickpeas
Fruit and vegetables
1
onion
, roughly chopped
4
garlic
cloves, finely chopped
thumb-sized piece fresh root
ginger
, peeled and grated
1 fresh red
chilli
, roughly chopped
½
butternut squash
, seeds removed, chopped into 2cm/½in pieces
fresh coriander
leaves
Tins, packets and jars
2 x 400g tins
chopped tomatoes
400g tin
coconut milk
400g tin
chickpeas
150g/5oz
basmati rice
Cooking ingredients
1 tbsp
vegetable oil
1 tsp
garam masala
½ tsp
cumin
½ tsp
turmeric
Other
salt
Back to recipe
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