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Roasted Cumin, Chickpea & Spinach Curry
Ingredients
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3 teaspoon Cumin Seeds
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1 tablespoons oil
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1 red onion, sliced
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2 tablespoons Korma Curry Powder
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325 gram (11 ounce) butternut squash, diced
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400 millilitre tin coconut milk
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400 gram tin chickpeas, drained
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200 gram (7 ounce) spinach
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2 teaspoon lemon juice
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1 tablespoons Coriander Leaf
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Schwartz Sea Salt
Key Products
Instructions
- 1 Dry-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.
- 2 Heat the oil in a large pan and fry the onion on a low-heat for 5 minutes, until softened and golden brown.
- 3 Add 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.
- 4 Add 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.
- 5 Serve immediately with warm naan bread.
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