Chick­pea and but­ter­nut curry

SERVES 4 PREPA­RA­TION: 10 MIN COOK­ING: 45 MIN

Drum Food - - CONTENTS -

15ml (1t) oil

2 onions, chopped

3 gar­lic cloves, chopped hand­ful fresh co­rian­der,

chopped

400g but­ter­nut, cubed 30ml (2T) ko­rma paste 1 can (400g) chick­peas 1 can (400g) co­conut milk 400ml wa­ter salt hand­ful fresh spinach 125ml (½c) frozen peas bas­mati rice to serve

1 Heat the oil in a large, deep pan and cook the onions, gar­lic and co­rian­der over low heat for 10 min­utes un­til soft.

2 Add the but­ter­nut and con­tinue to cook for 5 min­utes. Add the ko­rma paste and cook for about a minute, stir­ring all the time. Add the chick­peas, co­conut milk, wa­ter and sea­son with a pinch of salt.

3 Sim­mer for 30 min­utes be­fore adding the spinach and peas. Serve with bas­mati rice.

The ko­rma paste used in this dish adds the spice and fra­grance that this laid-back creamy veg­etable curry needs.

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