Bressie’s Autumn Squash And Chickpea Curry
Perfect for cooler autumn nights, this freezer-friendly curry makes hassle-free meals easy—just defrost and cook with rice.
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Ingredients
- 1 tin Chickpeas in Water drained and rinsed
- 1/4 tsp Chilli Powder
- 1 handfull Coriander leaves stripped
- 1 tsp Garam Masala heaped
- 2 cloves Garlic crushed
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 1 Onion finely chopped
- 450 g SuperValu Brown Basmati Rice
- 1 small SuperValu Butternut Squash peeled, deseeded and diced into 2.5cm cubes
- 1 portion SuperValu Fresh Ginger thumbsized, peeled and finely grated
- 2 tbsp SuperValu Fresh Mint just the stalks, finely chopped
- 1 SuperValu Green Chilli deseeded and finely chopped
- 2 tbsp SuperValu Olive Oil
- 900 ml Water
- 200 ml Coconut Milk
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