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Squash, chickpea, chard/spinach/spring green curry

Summary

Yield
Servings
SourceLaura Gaunt
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Squash, chickpea, chard/spinach/spring green curry

Ingredients

1
large onion (finely sliced)
4 clv
garlic (finely chopped)
1 T
olive oil
1 cn
chopped tomatoes
1⁄2
squash (peeled, deseeded and cut into chunks)
1 cn
chickpeas (drained)
1 cn
coconut milk
1 pk
spinach/chard/springs greens (washed and rough stalks removed)
500
chicken or vegetable stock (!Millilitre finely chopped)
1
Green chilli
1
ginger (thumb sized piece, peeled and finely chopped)
1 bn
fresh coriander (chopped)
1 t
Ground coriander
1 t
ground cumin
1⁄2 t
ground turmeric
1⁄2 t
ground cinnamon
1⁄2
Cucumber (finely chopped)
250
natural yogurt (!Millilitre )
1 bn
mint (finelychopped)

Instructions

Gently fry the onions on a low heat till soft, approx 10 mins.
Add the spices, garlic, chilli and ginger. Stir and cook for a few minutes. Add the squash and cook on a medium for a further few minutes.
Add the chickpeas, tomatoes and stock. Bring to the boil and simmer till the vegetables are soft, 35-40 minutes.
While the veg are cookling mix together the ingredients for the raita (cucumber, yogurt and mint), in a bowl and leave in the fridge till needed.
Turn down the heat under the veg and add the coconut milk fresh coriander and spinach. Simmer for a few more minutes, till the coconut milk has heated through and the spinach wilted.
Serve with rice and the cucumber raita.