Butternut Squash & Coconut Curry

• Basmati Rice(250 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Butternut squash(700 g)
• Canned Chickpeas(400 g)
• Tomato paste(1 tbsp)
• Curry Powder(2 tsp)
• Turmeric(1 tsp)
• Cumin(1 tsp)
• Garam Masala(1 tsp)
• Chili flakes(½ tsp)optional
• Coconut milk(400 ml)
• Vegetable Broth(300 ml)
• Spinach(120 g)
• Lime(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional

Method

1. 1

   Rinse {Basmati Rice}. Finely chop {Onion}, mince {Garlic}, grate {Ginger}, peel and cut {Butternut squash} into bite-size pieces, drain {Chickpeas}, and roughly chop {Fresh cilantro} if using.

   ~12 min

2. 2

   Add {Basmati Rice} to a saucepan with 500ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low until tender.

   ~15 min

3. 3

   Meanwhile, heat {Olive oil} in a large pot over medium heat. Cook {Onion} with a pinch of the {Salt} for 4 minutes until softened. Stir in {Garlic}, {Ginger}, {Tomato paste}, {Curry Powder}, {Turmeric}, {Cumin}, {Garam Masala}, {Chili flakes}, and {Black pepper} for 1 minute until fragrant.

   ~5 min

4. 4

   Add {Butternut squash}, {Chickpeas}, {Coconut milk}, and {Vegetable Stock}. Bring to a gentle bubble, then cover and simmer until the squash is very tender and the sauce has thickened.

   ~18 min

5. 5

   Stir in {Spinach} and the juice of half the {Lime}. Simmer uncovered for 2 minutes until the spinach wilts. Taste and add more {Salt} if needed.

   ~2 min

6. 6

   Spoon the rice into bowls and ladle over the curry. Finish with the remaining {Lime} cut into wedges and scatter over {Fresh cilantro} if using.

   ~3 min