Easy Butternut Squash Curry - Indian Main Course

Ingredients

  • 1 piece Butternut squash
  • 2 can Chickpeas (canned)
  • 1 piece Onion
  • 2 clove Garlic
  • 2 piece Fresh ginger
  • 1 piece Red chilli
  • 2 tbsp Curry powder
  • 1 can Chopped tomatoes
  • 1 can coconut milk
  • 200 g Spinach
  • 2 tbsp Vegetable oil
  • 1 pinch Salt
  • 1 pinch Black pepper

Instructions

  1. Peel, deseed, and chop the butternut squash into 2cm cubes.

  2. Drain and rinse the chickpeas.

  3. Finely chop the onion, garlic, ginger, and red chilli.

  4. Heat the vegetable oil in a large pot over medium heat.

  5. Add the onion and cook until softened, about 5 minutes.

  6. Add the garlic, ginger, and red chilli and cook for another minute until fragrant.

  7. Stir in the curry powder and cook for 30 seconds.

  8. Add the chopped tomatoes, butternut squash, and chickpeas.

  9. Pour in the coconut milk and season with salt and pepper.

  10. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the butternut squash is tender.

  11. Stir in the spinach and cook until wilted, about 2 minutes.

  12. Serve hot with rice or naan bread.

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