Updated: Jan 6, 2020
One of my all time staples, I was enjoying this long before I became Vegan.
It’s so quick and easy if you’re using canned Chickpeas. I always keep a can in the cupboard just in case.
These days I buy dried organic beans and try to remember to soak them the day before I need them; it’s a much more economic way if you have the time to plan ahead, then boil for about an hour before adding to your recipe. OR, about 20 minutes in a pressure cooker. I’ve just invested in one which also does a slow cooker job... watch this space!!
Ingredients, serves 3.
1 cup dried Chickpeas, soaked and cooked as described above.
2 cans Chickpeas in water, drained.
1 tbsp Coconut oil
2 cups Butternut Squash peeled and chopped into 1cm cubes
1 medium Onion, chopped finely
3 cloves Garlic, peeled and chopped/crushed
2 tsp Curry powder
1 tsp Cumin powder
1 tbsp Tomato purée
1tsp Marigold stock powder
200 mls canned Coconut milk
Enough boiling water to cover the squash and Chickpeas in the pan
3 handfuls of washed and dried Spinach leaves
Salt and Pepper to taste
Gently sauté the Onion in the Coconut oil until soft then add the Squash and stir fry until heated through.
Add the Garlic and Chickpeas and stir well, adding the dried seasonings and Tomato
purée. Stir well.
Pour in the Coconut Milk and heat to bubbling, then just enough boiling water to cover the ingredients.
Simmer gently until the Squash is cooked adding a little more water if the Squash isn’t covered in liquid.
Add the Spinach and allow to wilt into the Curry.
Season with freshly ground salt and pepper and serve with brown Rice.
Nutritional info per serving (3):
Brown Rice, 1/4 Cup dry