Prep time
Cook time
Total time
 
Serves: 10 servings
Ingredients
  • 6 medium sized tomatoes
  • ¼ butternut squash
  • 2 tbspn sunflower/vegetable oil
  • ½ tspn turmeric powder
  • ¼ tspn asafoetida powder (optional)
  • ½ tspn cumin seeds
  • 3-4 curry leaves
  • 1 tspn minced ginger
  • 1 can chickpeas, drained
  • ½ tspn cumin/coriander powder
  • ½ tspn garam masala
  • 1 can coconut milk
  • ½ cup chopped coriander
  • Salt to taste
  • Serve with quinoa & potato patties or a portion of steamed rice.
  1. Finely chop & dice the tomatoes and butternut into small pieces.
  2. Heat the oil in a large pan and add the curry leaves, cumin seeds, turmeric and asafoedita.
  3. After about 1 minute, add the minced ginger, tomatoes and butternut squash. Cook on a high flame for 5 minutes.
  4. Now add the cumin/coriander powder, garam masala, salt and stir in.
  5. Pour in the cocounut milk and chickpeas and then cook for 15-20 minutes until the chickpeas are soft and tender. The butternut squash should also be soft by this point.
  6. Add the chopped coriander, cook for a further 2 minutes and serve.
Notes
Serve with quinoa & potato patties or a portion of steamed rice.
Recipe by Hungry Little Veggie at http://www.hungrylittleveggie.com/coconut-chickpea-curry-with-quinoa-patties/