Ingredients
- 2 tbsp sunflower oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 green chilli, finely chopped, deseeded if you wish
- 2 tbsp tomato purée
- 1 tbsp cumin seeds
- 3 tbsp garam masala
- about 600g butternut squash, peeled, deseeded and cut into 2cm cubes
- 875ml vegetable stock*
- 300g cauliflower florets
- 1 x 400g tin chickpeas, rinsed and drained
- 1 x 120g pot dairy-free coconut yogurt
- juice of ½ lemon
- 1 x 31g pack coriander, roughly chopped
- 1 x 100g pack pomegranate seeds
Step by step
Get ahead
Keep leftovers for lunch the next day.
- Heat the oil in a large nonstick saucepan over a medium heat. Add the onion, garlic and chilli and cook for 5-10 minutes until softened and starting to brown. Add the tomato purée, cumin seeds and 2 tablespoons of garam masala with a splash of water and cook for 3 minutes, stirring once or twice. Mix in the butternut squash to coat in the spices, then add the stock, a good pinch of salt and bring to the boil.
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TipIf you don’t have squash, try 700g sweet potatoes, peeled and cubed. Sweet potato cooks a little faster, so simmer for just 10 minutes before adding the cauliflower.
- Cover and simmer for 20 minutes until the squash is partially tender, then add the cauliflower florets and cook for another 10 minutes.
- Stir in the chickpeas and warm through for 1-2 minutes. Scoop a couple of ladlefuls of curry into a blender and blitz until smooth. Blend in the yogurt and remaining tablespoon of garam masala and return the mixture to the pan, to thicken and enrich the curry. Season to taste with salt, pepper and the lemon juice. Stir in half of the coriander, and sprinkle with the rest of the coriander and the pomegranate seeds to serve.
source:http://bit.ly/2A8zDAY
source http://www.lagilagi.site/2018/12/chickpea-cauliflower-and-squash-curry.html
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