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:
Place the squash in a pot of salted boiling water for 10 to 12 mins over a high heat until soft
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
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
Add the dried spices and allow to release oils for 30 seconds to a minute stirring through the paste
Add the cans of chickpeas, tomatoes and coconut milk and bring up to a high heat to reduce and bubble fast for 2 minutes
Stir well to incorporate all the aromatics and spice and add the spinach allowing it to wilt
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
Micro the rice and serve the curry on top of the rice
