CHIKPEA, SPINACH AND BUTTERNUT SQUASH CURRY - with cumin pea pilaf and pineapple raita
Serves 4
Ingredients:
1 onion finely chopped
200g Baby spinach leaves, washed and excess water squeezed out
2 cloves garlic, finely chopped
1 Butternut squash, 6-8 inches high, peeled and diced with seeds scooped out onion, finely chopp100gms cooked chickpeas
1 fresh tomatoes
1 tin coconut milk
1 green chilli, finely chopped.
20 gms ginger, peeled and finely chopped
A handful of chopped fresh coriander
Half a lemon
Spices:
1 tbsp cumin seed
1 tbsp coriander seed
1/2 tbsp turmeric
8 garam masala powder
Method:
Grind the spices in a food processor.
Fry the onion until translucent over a medium heat in some vegetable oil .
Add the garlic, ginger and chilli for a minute or so.
Add the spices for a minute or so, you’ll start to smell them as they temper.
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked .
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice.
Season to taste. Serve hot with some cumin pea pilaf and pineapple raita
To sample dishes like this make your reservation in our Harbourside Restaurant, please call us on 01326 312440 or email reception@greenbank-hotel.co.uk
