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Composition for Squash & chickpea curry:
- Make ready 1 onion, chopped
- Require 1-2 cloves of garlic, crushed
- Take 1 of small Butternut Squash, peeled, deseeded & cut into cubes
- Give 1 tin for chopped tomatoes
- Make ready 1 tin of chickpeas, drained & rinsed
- Get 400 ml - vegetable stock
- Provide 4 blocks - frozen spinach
- Need 1-2 tsp of curry powder (depending on how hot it is/how you like it!)
- Need for salt & pepper
Squash (plural squash or squashes) is the common name used for four species in the genus Cucurbita of the gourd family Cucurbitaceae: C. pepo, C. maxima, C. mixta, and C. moschata. These plants, which originated in the Americas, are tendril-bearing plants characterized by hairy stems. Organise training and track your development.
Squash & chickpea curry instructions:
- Place a large frying pan (or saucepan or wok) over a medium heat with 2 tbsp oil. Cook the onion for 2 minutes then add the garlic & cook for another minute before adding the squash. Stir in the curry powder after 5 minutes. - Pour in the stock & tomatoes, stir well then season with salt & pepper & simmer for a few minutes then add the spinach allowing it to melt a little before stirring.
- Add the chickpeas leave to simmer again, stirring occasionally, for about 20 minutes or until the squash is tender. - Serve with rice or naan bread.
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