Chickpea & butternut squash curry

Ingredients for 4 people

1 onion
1 stalk lemongrass finely chopped
thumb-size piece of fresh ginger finely chopped
1tsp Corriander powder
1tsp Turmeric powder
1 pint vegetable stock
400g tin chickpeas, drained and rinsed
1 butternut squash, chopped into bitesize chunks
400g tin coconut milk
large handful of fresh coriander

45 min · Easy

Directions

1. Fry off the onion in a little oil until it's soft but not browned

2. Add the lemongrass & ginger leave to cook for 1 minute

3. Add the ground coriander & turmeric

4. Add the vegetable stock, chickpeas & squash then cover the pan and leave for 30 minutes (or until the squash is soft)

5. Add the coconut milk and leave to warm through

6. Stir in the fresh coriander and serve with rice, bread or whatever.

main courses November 09, 2011 09:23