Butternut and Chickpea Korma - Sarah Graham Food

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp butter (or use extra oil)
• 1 tsp grated fresh ginger
• 2 garlic cloves, chopped
• 1 cinnamon stick, snapped in half
• 4 cardamom pods, crushed to release the seeds
• 1 tsp each of: turmeric, ground coriander, ground cumin, medium-hot curry powder and garam masala
• ¼ tsp dried chilli flakes
• ¼ tsp ground nutmeg
• 1 medium onion, diced
• 1-2 tsp honey/maple/sugar
• 1 x 400 ml can coconut milk
• ¼ cup ground almonds or cashews
• Salt and freshly ground black pepper, to taste
• A squeeze of lemon juice, to taste or if necessary to balance the flavours
• 300g butternut or pumpkin, cut into 2cm cubes
• 1 tin chickpeas, drained
• 100g baby spinach or ½ cup frozen peas, to stir through at the end
• Chopped fresh coriander
• Basmati or Cauliflower Rice
• Store-bought Rotis