Chickpea and Squash Curry Recipe | Tilda
Butternut squash, chickpeas, and spinach simmered in a flavorful curry sauce with thyme and coconut milk. Serve with Tilda Brown Basmati Rice.
Ingredients
- 250g Tilda Wholegrain Brown Basmati Rice
- 1 Butternut Squash
- 1 Onion
- 2 Cloves of Garlic
- 2cm Knob of Ginger
- 1 Scotch Bonnet Chilli
- 2 Sprigs of Thyme
- 2 Tbsp Mild Jamaican Curry Powder
- 400g Tinned Chickpeas
- 400ml Vegetable Stock
- 400ml Coconut Milk
- 400g Baby Leaf Spinach
- Salt
- Pepper
- Vegetable Oil
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