Butternut and Chickpea Curry
Ingredients
300g McCain Frozen Butternut Chunks
250g Cooked Chickpeas
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Olive Oil
400ml Coconut Milk
2 Tablespoons Curry Powder
1 Teaspoon Ground Turmeric
Salt And Pepper to Taste
Fresh Cilantro Leaves, Chopped (For Garnish)
Directions
Total Time: 25 minutes
Serving Size: 4
- Steam the McCain Frozen Butternut Chunks according to the package instructions until tender.
- In a large Pan, heat the olive oil over medium heat and fry the chopped onion and minced garlic until soft and translucent.
- Add the steamed butternut chunks and cooked chickpeas to the Pan, stirring to combine.
- Sprinkle the curry powder and ground turmeric over the ingredients, mixing well.
- Pour in the coconut milk and bring the mixture to a simmer. Cook for about 10 minutes to allow the flavours to meld.
- Season with salt and pepper to taste.
- Garnish with chopped fresh cilantro before serving.
#Curry #Butternut #Butternut Chunks #Recipe
