An exciting twist on a classic Korma, freshened up with some charred butternut squash and chickpeas.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 butternut squash, peeled and cubed
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Add the Spices: Mix in the curry powder, cumin, coriander, and turmeric, stirring constantly for 1-2 minutes to toast the spices.
Cook the Squash: Add the butternut squash cubes and stir to coat them with the spices. Pour in the coconut milk, bring to a simmer, and cover. Cook for about 15 minutes or until the squash is tender.
Add the Chickpeas and Spinach: Stir in the chickpeas and spinach, cooking for another 5 minutes until the spinach is wilted and everything is heated through. Season with salt and pepper to taste.
Serve: Garnish with fresh cilantro and serve with rice or naan.
