Coconut & Chick Pea Curry [1]

6 medium sized tomatoes

¼ butternut squash

2 tbspn sunflower/vegetable oil

½ tspn turmeric powder

¼ tspn asafoetida powder (optional)

½ tspn cumin seeds

3&shy

4 curry leaves

1 tspn minced ginger

1 can chickpeas, drained

½ tspn cumin/coriander powder

½ tspn garam masala

1 can coconut milk

½ cup chopped coriander

Salt to taste

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.

Cooks Note