Butternut Squash Korma –

Ingredients

• 1 small butternut squash
• 1 x can coconut milk
• 1/2 white onion
• 2 cloves garlic
• 60g cashews
• 1 tsp fresh grated ginger
• 1 tsp poppy seeds
• 2 tsp cumin seeds
• 2 tsp garam masala
• 1 tsp turmeric powder
• 1/2 head broccoli (cut into florets)
• 150g chickpeas (drained and rinsed)
• 2 large handfuls spinach
• Optional garnish - chopped spring onion and fresh coriander
• 2.1oz cashews
• 5.25oz chickpeas (drained and rinsed)
• Step 1 Pre-heat the oven to 200 degrees celsius.
• Step 2 Cut the butternut squash into chunks, discarding the skin and the seeds.
• Step 3 Add to a baking tray with 1 tbsp olive oil and bake for 25 minutes.
• Step 4 Once the butternut squash is cooked, add 2 tbsp olive oil to a saucepan over a medium heat.
• Step 5 Dice the onion and chop the garlic then add to the pan. Allow the onion to soften before adding all the spices, poppy seeds and the cashews. Cook for 2 minutes. Allow to cool for 10 minutes.
• Step 6 Add the mixture from the saucepan to your food processor along with the coconut milk and butternut squash. Blend into a smooth mixture.
• Step 7 Pour the blended mixture back into your saucepan over a medium heat then add the broccoli and chickpeas. Allow to cook until the broccoli is soft.
• Step 8 Add the spinach and allow to wilt.