We had it just as it was with some Garlic & Coriander Naan Bread, but it'd be nice served over some Basmati or Pilaf Rice as well. I'm already looking forward to having some of the leftovers for lunch at work tomorrow and D. can cook himself some rice to go with the rest for dinner while I'm out with the girls.
The recipe makes a large amount, I think if you served it with rice and naan you could probably feed 6 people.
Butternut Squash, Chickpea and Spinach Curry
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 inch fresh ginger, grated (it’s easiest if you freeze it first and grate it when frozen)
1 tsp brown mustard seeds
½ a butternut squash, peeled and cubed
2 medium- large potatoes, peeled and diced
1 can chickpeas, drained and rinsed
3 tbsp Patak’s Korma or other mild curry paste
1 can coconut milk
250ml vegetable stock
3tbsp natural smooth peanut butter
100 gr spinach, roughly chopped
1 cup frozen green peas
2 tbsp fresh coriander, chopped
Heat the oil in a large heavy based pan. Sautee the onion over a low heat until soft but not browned.
Add the garlic, ginger and mustard seeds and sautee for a further 2 minutes. Now stir in the curry paste and fry for another minute or so, until it becomes fragrant.
Add the butternut squash, potatoes and chickpeas and stir until all the veg is coated.
Add the veg stock, coconut milk and peanut butter and stir until well combined.
Bring to a simmer, cover and cook, stirring occasionally until the potatoes and squash is tender. It depends on how big your veg cubes are, but should take about half an hour.
Stir in the spinach and peas and cook for another five minutes, until the peas are hot and the spinach has wilted.
Sprinkle with chopped coriander.
You can serve this just as it is with some naan bread or chapatti or serve it ladled over some rice.