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Butternut squash curry with chickpeas
Fruit and vegetables
handful of
curry leaves
2 large
onions
, chopped
5
garlic
cloves, grated
5cm/2in piece fresh root
ginger
, finely grated
2 tbsp ground
coriander
1kg/2lb 4oz peeled, deseeded
butternut squash
(prepared weight), cut into 2.5cm/1in chunks
200g/7oz
green beans
, cut into 2.5cm/1in lengths
cucumber, tomato and
red onion
salad
Tins, packets and jars
250ml/9fl oz
coconut cream
2 x 400g tins
chickpeas
, drained and rinsed
3 x 250g/9oz pouches ready-cooked pilau
rice
Cooking ingredients
3 tbsp
vegetable oil
2 tbsp black
mustard seeds
1 tbsp
cumin
seeds
12
cardamom
pods, split
2 tsp ground
turmeric
1 tsp ground
cumin
1 litre/1¾ pint hot
vegetable stock
Back to recipe
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