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

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.