Chana Masala Curry
I stumbled upon this healthy vegan curry in a little Indian restaurant near my house after coming home from university. I had never tried it before and it sounded delicious, so I thought I would give it a go. It was absolutely sublime! Rich, with a little bit of a kick, just how I like my curries! Immediately I wanted to make it for myself and add a little HJ twist.
- 1 pack of mixed butternut squash & sweet potato
- 1 can coconut milk
- 1 can chickpeas
- 3 large tomatoes
- 1 large white onion
- 2 large handfuls of spinach
- 1 scotch bonnet chilli
- 2 cloves garlic
- 2 cm ginger
- 1 handful fresh coriander
- 1 tsp garam masala
- 1 tsp cayenne pepper
- 1 tsp cumin
- 2 tsp paprika
- 2 tsp turmeric
- Pink Himalayan rock salt and pepper
- Coconut oil for frying
- Peel and chop the onion as finely as you can. Do the same with the ginger, garlic and chilli (removing the seeds from the centre). Then cut the tomatoes into small chunks.
- Drain the chickpeas and rinse thoroughly!
- Turn the hob onto a medium heat, melt the coconut oil and then fry the onion, ginger, garlic and chilli for 5 minutes or until golden. Remember to stir occasionally.
- Turn the heat down slightly and add all your spices along with a pinch of salt and pepper. Give it a good stir and cook for a further two or three minutes or until the smell of the spices fill the room.
- Now add the butternut squash (peeled, seeded and chopped if not using a pre prepared bag like my lazy self), tomatoes, chickpeas and coconut milk, bring to the boil and simmer for 20 minutes.
- When ready to serve stir in the spinach, then garnish with lime juice and fresh coriander leaves.