Recipe for Squash Sweet Potato and Chickpea Curry

By Mary-Claire O’Sullivan  

Ingredients (serves 6)

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, crushed
• Thumb sized piece of ginger, peeled and grated
• 1 teaspoon chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 teaspoons turmeric
• 1 butternut squash, peeled and cut into bite-sized chunks
• 1 sweet potato, peeled and diced
• 150g quinoa
• 1 tin of chickpeas, rinsed and drained
• 1 tin cherry tomatoes
• 1 tin coconut milk
• 2 teaspoon vegetable stock powder
• 150g spinach

Method

1. Heat the oil in a large pan.
2. Add the onion and cook on a medium heat for 5 minutes until soft and translucent.
3. Add the garlic and ginger and cook for 1 minute.
4. Add the spices and cook for another 2 minutes.
5. Add the butternut squash, sweet potato, tinned tomatoes, tinned coconut milk, chickpeas, quinoa, vegetable stock as well as 300ml hot water.
6. Simmer for 20 minutes until the vegetables are tender and the quinoa is cooked through.
7. Before serving, stir through spinach and allow to wilt in the heat.