Chickpea and Squash
Curry
Ingredients
- 250g Wholegrain Brown Basmati Rice
- 1 Butternut Squash
- 1 Onion
- 2 Cloves of Garlic
- 2cm Knob of Ginger
- 1 Scotch Bonnet Chilli
- 2 Sprigs of Thyme
- 2 Tbsp Mild Jamaican Curry Powder
- 400g Tinned Chickpeas
- 400ml Vegetable Stock
- 400ml Coconut Milk
- 400g Baby Leaf Spinach
- Salt
- Pepper
- Vegetable Oil
Methods
Start by mixing the yoghurt and curry paste together. Then, stir through the chicken and leave to marinade for a few minutes.
Heat the oil in a large frying pan and add the onions, garlic, ginger and curry powder. Fry gently for 3- 5 minutes. Add the mushrooms and cook for a further 2 -3 minutes. Then reduce the heat.
Meanwhile heat a griddle pan until hot. Place the chicken pieces in the pan and cook on each side adding sear marks from the hot pan. While this is cooking, cook the rice.
When the chicken is cooked stir into the Mushroom Pilau. Stir in the coriander.
Serve topped alongside the rice with the toasted almonds and a dollop of natural yoghurt if using.
