Coconut & Chick Pea Curry

Preparation

• 1
  1. Finely chop & dice the tomatoes and butternut into small pieces.
• 2
  2. Heat the oil in a large pan and add the curry leaves, cumin seeds, turmeric and asafoedita.
• 3
  3. After about 1 minute, add the minced ginger, tomatoes and butternut squash. Cook on a high flame for 5 minutes.
• 4
  4. Now add the cumin/coriander powder, garam masala, salt and stir in.
• 5
  5. Pour in the cocounut milk and chickpeas and then cook for 15-&shy
• 6
  20 minutes until the chickpeas are soft and tender. The butternut squash should also be soft by this point.
• 7
  6. Add the chopped coriander, cook for a further 2 minutes and serve.