Chickpea Curry
This flavorful curry recipe combines aromatic spices, rich coconut milk, hearty vegetables, and protein-packed chickpeas for a satisfying meal that will warm you from the inside out. The fragrant curry paste infused with cumin, garam masala, and more creates a tantalizing base for the tender butternut squash, earthy mushrooms, and vibrant spinach. Serve this delicious curry over saffron rice for a complete and comforting dish that is perfect for a cozy night in.
— Constant Cookbook
Ingredients
- for the curry paste;
- 2 teaspoons of cumin seeds
- 2 teaspons of garam masala
- 1 teaspoon ground corriander
- 2 teaspoons of peanut butter (secret ingredient to a good curry)
- 1 teaspoon of mustard (optional if you would prefer a hot curry)
- 1 teaspoon of tumeric
- 2 garlic cloves
- 1 1/2 teaspoons of grated ginger
- for the curry;
- 1 onion, chopped
- 1 tablespoon of sunflower oil
- 1 butternut squash, cubed
- 1 can of chickpeas, drained
- 2 handfuls of fresh spinach
- 7 closed cup mushrooms
- 1 can of coconut milk
- a pinch of salt
- a pinch of pepper
- a bunch of corriander (optional)
Instructions
- first, fry the onions with the oil untill softened. Once softened add the cumin seeds and fry on a high heat for 30 seconds. turn the heat down and add the curry paste.Cook for no more than 1 minute stirring constantly.
- add the coconut milk, butternut squash,chickpeas and mushrooms,salt and pepper to the curry. Add enough water to cover the curry slightly.
- Once the squash is cooked through, and the sauce has thickened, add the spinch leaves and allow to wilt for a further 1 minute.
- serve with saffron rice, and sprinkle corriander on top (optional)
- Enjoy.
Yield
Serves 4
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