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Indian Style Chickpea, Squash and Spinach Stew

1 small butternut squash, cubed
2 medium potatoes, cubed
1 400g tin of chickpeas, drained
A big handful of fresh spinach, washed and torn roughly
1 tbsp oil
1 medium onion, diced
1/2 inch piece of ginger, grated
2 fat garlic cloves, microplaned or smushed to a paste
2 tbsp Madras Curry Powder (if using store bought, use the mild variety)
3 - 4 tbsp tomato paste
400 ml hot vegetable stock
Around 100 ml light coconut milk (optional)
Salt to taste

I will give the method I used to make the stew first, then the slow cooker method)

1. In a big pot, heat the oil on a medium heat, and add the diced onion. Fry for 3 - 4 minutes, until the raw smell disappears, then add the ginger and garlic. Sauté for an additional minute.

2. Add the curry powder and the tomato paste, and fry together for 5 - 7 minutes, adding a teeny dash of water if the mixture is too dry.

3. Add the cubed squash, potatoes to the onion-tomato mixture. Stir, then add the hot vegetable stock. Simmer for 5 -6 minutes, then add the drained chickpeas. Stir everything together, and leave to simmer on a low heat for 10 - 15 minutes, or until the potatoes and squash are tender.

4. Season to taste.

5. Stir in the spinach, and cook for a few more minutes, until the spinach wilts.

6. Swirl in the coconut milk just before serving, if you like.

7. Serve with rice or any Indian bread.

Slow Cooker Method:

Follow steps 1 and 2 in a heavy pan instead of a pot.

Place the cubed squash, potatoes and chickpeas in the slow cooker.
Add the onion-tomato mixture and the stock.
Stir together, then cook on its  lowest setting for 4 hours.
Open the cooker and stir in the spinach.
Cook an additional 5 minutes.
Season to taste.
Swirl in the coconut milk just before serving.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise