15 minute Butternut Chana Masala

Fri, 27 March 2020

15 minute Butternut Chana Masala

 

ingredients:

1 small white onion, peeled and halved

2 cloves of garlic, peeled  

1 tsp. Size piece of ginger, peeled

1 red chilli, top cut off

½ tsp. Of dried cumin, coriander, cinnamon, garam masala, turmeric, 

1 can of coconut milk

1 can of tomatoes

1 can of chickpeas

½ a butternut squash peeled and diced into 1 inch cubes

1 bag of baby spinach

25g butter (optional)

A small bunch of fresh coriander

1 pack of microwave rice

Salt & Pepper

 

method:

1. Place the squash in a pot of salted boiling water for 10 to 12 mins over a high heat until soft
2. Place the onion, garlic, ginger and chilli in a small grinder or regular food processor with a little oil and salt and pulse to a paste
3. Lightly fry the paste over a gentle heat in a touch of oil in a large pan or saucepan for 1 minute stirring constantly so as not to burn
4. Add the dried spices and allow to release oils for 30 seconds to a minute stirring through the paste
5. Add the cans of chickpeas, tomatoes and coconut milk and bring up to a high heat to reduce and bubble fast for 2 minutes
6. Stir well to incorporate all the aromatics and spice and add the spinach allowing it to wilt
7. Reduce heat to a low flame and simmer until the squash is just soft but still a little firm, drain and throw in and allow the flavours to hit the squash
8. Micro the rice and serve the curry on top of the rice