8 March 2015
Nisha Mehta
Coconut & Chick Pea Curry

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