Serves 4
Ingredients:
Tandoori dry spice:
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
2 tsp ground ginger
2 tsp paprika
2 tsp turmeric
1 tsp ground cardamom
1 tsp salt
1 1/2 tsp ground pepper
1 tsp chilli powder
2 tsp garlic powder
2 tsp onion powder
Curry:
1 butternut squash
2 medium red onions
3 sweet potatoes
2 tbsp olive oil
400g tinned chickpeas
400g chopped tomatoes
200g baby spinach leaves
150g plain yoghurt
3 tbsp chopped coriander
3 chicken breasts 170g (optional)
Method:
Mix all the spices and place in a preserving jar.
Chop the squash, red onion and sweet potato into chunks.
Add the olive oil into a large shallow non-stick pan, then pour in the vegetables.
Cook for 5 minutes, then sprinkle over 2-3 tbsp of the spice mix.
Continue to cook for a further 5 minutes, then transfer into a preheated oven 170°c for 20 minutes.
Meanwhile, season the chicken with more of the same spice mix and cook in a preheated frying pan for 8 minutes on each side or until fully cooked.
When the vegetables are ready remove from the oven and place back on the hob on low heat.
Add the vegetable stock, drained chickpeas and tinned tomatoes.
Place the lid onto the pan and cook for 10 minutes until simmering and the curry has come together.
When the curry is cooked serve on a bed of raw baby spinach leaves and top with yoghurt and freshly chopped coriander leaf.
Products Used:
