This week we’ve found a great vegan chickpea & squash curry recipe. This dish is super easy to prepare and budget-friendly. With ingredients like chickpea’s and squash, this dish is great for freezing too!

This dish is perfect for a weekday dinner when you just want something you can throw together or a spicy left-over lunch.

Take a look at the ingredients you’ll need to make this vegan chickpea & squash curry and the method you’ll need to follow.

Here’s what you’ll need…

1 tbsp vegetable oil
1 onion, roughly chopped
4 garlic cloves, finely chopped
thumb-sized piece fresh root ginger, peeled and grated
1 tsp garam masala
½ tsp cumin
½ tsp turmeric
1 fresh red chilli, roughly chopped
4 cups chopped tomatoes
1 ¾ cups of coconut milk
½ butternut squash, seeds removed, chopped into 2cm/½in pieces
1 ½ cups of tin chickpeas
fresh coriander leaves
1 cup basmati rice
Salt

Here’s what you’ll need to do…

Heat the oil in a large saucepan and then add the onions, garlic and ginger and fry over medium heat for 5 minutes.
Add garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened.
Pour in the tomatoes and coconut milk and bring it to a boil then add the pumpkin and chickpeas.
Reduce the heat and then cover with a lid. Simmer for 30–40 minutes.
Check it occasionally and add water if needed.
After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened.

Place the rice in a large bowl and then cover it with water. Once covered carefully discard the water and repeat until the water runs clear.
Place the rice in a saucepan and then add 2 cups water, season it with salt and bring it to a boil.
Reduce the heat to its lowest setting then cover with a lid and cook for 10 minutes. Take the rice off and let it stand with the lid on for a further 10 minutes.
Serve the curry with rice and a sprinkling of fresh coriander.

(Source: https://www.bbc.co.uk/food/recipes/easy_chickpea_and_71540)