This recipe first appeared in Food magazine issue 82.
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Ingredients
Method
1.Boil, steam or microwave the butternut until just tender. Drain any juices and pat dry. Heat the oil in a large non-stick frying pan. Add the mustard and cumin seeds, and cook until they start to pop.
2.Add the onion, garlic, ginger, chilli, turmeric and ground coriander and cook until the onion is lightly coloured. Add the chickpeas, butternut and season to taste with salt and pepper.
3.Stir fry for several minutes to coat the vegetables.
4.Toss through the spinach leaves and serve immediately with a dollop of yoghurt and a bowl of rice and chapati.
Note
- Cinnamon and cardamom pods will add extra oomph to your rice. – Stir mint and cucumber through yoghurt – this will complement the heat of the curry. PER SERVE: Energy: 380kcal, 1592kj, Protein: 12g Fat: 20g, Saturated fat: 3g Cholesterol: 0mg, Carbohydrate: 32g Fibre: 17g Sodium: 451mg