Roasted Cumin, Chickpea & Spinach Curry
A deliciously different vegetable curry with butternut squash, chickpeas and spinach seasoned with Korma Curry Spices and roasted crushed Cumin Seed.
Ingredients
Preparation
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.
Heat the oil in a large pan and fry the onion on a low-heat for 5 minutes, until softened and golden brown.
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.
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.
Serve immediately with warm naan bread.
Comments
I love this curry, I've been making it for years. It's easy and quick to make and very tasty. It also happens to be vegan too (I'm not vegan). If you don't like your curry hot, this one is for you
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