Chickpea and butternut curry
SERVES 4 PREPARATION: 10 MIN COOKING: 45 MIN
15ml (1t) oil
2 onions, chopped
3 garlic cloves, chopped handful fresh coriander,
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.