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97eaf58e 99ae 4c2d 8e1d aee5ed63e722  2016 12 25 20 58 58

Squash and chickpea curry

Toast some coriander, cumin, black peppercorns and dried cayenne (whole or large flakes) in a medium saucepan
Cool, grind and set aside.

Now heat some evo in the saucepan. Sauté minced ginger and garlic.

Add seeded, peeled, diced squash. I used carnival in 1/2 inch cubes. Sauté for a few minutes. Add ground spices and some salt and sauté a few more minutes.

Add a can of diced tomatoes with juices. And enough water to simmer without burning. I covered about half the squash.

Simmer until squash is soft. Add a can of rinsed chickpeas and some coconut milk (I used 2 mini cans).

I smashed up about half the squash with a fork, but that's not strictly necessary.