Ingredients
– 1 medium butternut squash, diced
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 400 ml coconut milk
– 400 g canned chickpeas, drained and rinsed
– 2 cups spinach
– Salt, to taste
– Fresh cilantro, for garnish
Method
1. Heat the olive oil in a large pot over medium heat. Add chopped onion and garlic. Cook until the onion becomes translucent.
2. Stir in the curry powder and diced butternut squash. Cook for another 2 minutes, stirring well.
3. Pour in the coconut milk and bring to a gentle boil. Reduce the heat and let it simmer for about 15 minutes, or until the squash is tender.
4. Add drained chickpeas and spinach to the pot. Cook for a further 5 minutes, stirring occasionally, until the spinach has wilted.
5. Season with salt to taste. Serve hot and garnish with fresh cilantro.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info