The weather has been so cold here for the last few days so we warmed up with this tasty curry. It is so easy and quick to prepare and its a healthier alternative for those of you who are fond of a takeaway curry! I’ll bet it tastes better than any takeaway too!
3 cloves garlic minced
1 inch piece ginger grated or minced
2 tbsp garam masala
2 tbsp curry powder (try to get one which is msg free!)
1/2 large butternut squash
1/2 head of cauliflower (separate the florets)
2 sweet pepper cut into strips
1 tin chickpeas
1/2 tin organic coconut milk (or alternatively make your own :))
400 ml chicken stock
5 large tomatoes chopped
Fry the chopped onion, garlic and ginger in a saucepan with a little olive oil until soft. Do this over a low heat and take care not to burn.
Add the spices and stir. Add the squash, cauliflower, peppers and mushrooms and stir.
Follow with the chickpeas, tomatoes, and stock – give it a good stir
Simmer for 20 mins without the lid. Add 1/2 tin coconut milk and cook for a further 15 mins on a low heat.
I usually serve this with brown rice but we were all out, so today we served with basmati rice instead 🙂
This would be great with some spinach stirred in at the last minute – I usually add some but we are all out! Too much juicing 😉
Also of course this dish would work with chicken and lamb too.