I regularly add my favourite recipes here to share with you
Butternut & chickpea curry
400g can coconut milk
1 tsp vegetable bouillon (or veg stock cube)
1 tbsp curry powder
½tsp ground cardamom
2 tbsp fresh ginger, grated
400g tin chickpeas
400g can diced tomatoes
1 butternut squash peeled and cubed (about 800g)
1 medium onion, chopped
2 tbsp olive oil
2 tbsp lemon juice plus 1 tsp lemon zest
2 large spring onions, thinly sliced
2 tbsp plain yoghurt
1. In a large saucepan mix together coconut milk, vegetable bouillon, curry powder, turmeric, cardamom, 1tbsp grated ginger.
2. Add chickpeas, tomatoes, butternut squash, and onion and mix to combine. Bring to the boil and simmer for about 20-30 mins. Make lemon-onion drizzle
3. In a small bowl, whisk together olive oil, lemon juice and zest, spring onions, remaining grated ginger, and pinch salt.
4. Serve the stew with quinoa or half a baked sweet potato, plain yoghurt and lemon-onion drizzle
Leila's extra tip
I don't know about you but I really love fresh coriander and find it is amazing with this recipe. Just add some freshly chopped coriander on to the top of the curry once it is ready to eat and enjoy!