A deliciously different vegetable curry with butternut squash, chickpeas and spinach seasoned with Korma Curry Spices and roasted crushed Cumin Seed.

Ingredients

• 3 tsp Schwartz Cumin Seed
• 1 tbs oil
• 1 red onion, sliced
• 2 tbs Schwartz Korma Curry Spices
• 325g (11oz) butternut squash, diced
• 400ml tin coconut milk
• 400g tin chickpeas, drained
• 200g (7oz) spinach
• 2 tsp lemon juice
• 1 tbs Schwartz Coriander Leaf
• Schwartz Sea Salt

Method

STEP 1Dry-fry the Cumin Seeds in a frying pan for 30 seconds, remove and lightly crush 2 tsp with a pestle and mortar. Set aside separately from the remaining Whole Cumin Seeds.

STEP 2Heat the oil in a large pan and fry the onion on a low-heat for 5 minutes, until softened and golden brown.

STEP 3Add the Korma Curry Spices and crushed Cumin Seeds and fry for 1 minute to release the flavours. Add the butternut squash, coconut milk and chickpeas. Bring to the boil, cover tightly and simmer for 10 minutes, until the squash is tender.

STEP 4Add the spinach and stir through until wilted. Season with the lemon juice and Sea Salt, as desired and garnish with the reserved Whole Cumin Seeds and Coriander Leaf.

STEP 5Serve immediately with warm naan bread.

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This recipe uses

Cumin Seed

Korma Curry Spices

Coriander Leaf