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Butternut Squash, Spinach and Chickpea Curry
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Category |
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Entrees - Maindishes
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Sub
Category |
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Vegetarian
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Servings |
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2
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Preptime |
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30
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Ingredients |
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1 butternut squash
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100g chopped spinach
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1 tin chickpeas
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2 tins chopped tomatoes
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2 cloves garlic, chopped
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1 onion, chopped
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Fresh coriander (cilantro)
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Half a lemon
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One tsp lazy chilli
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One tsp lazy ginger
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Cumin
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Coriander
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Turmeric
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Canola/ palm oil
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Instructions |
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Deseed butternut squash and cut into cubes. Roast
in oil in a preheated oven for 15 minutes.
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Meanwhile, fry onion until translucent. Add garlic,
ginger and chilli and fry for a further minute.
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When butternut squash ready, add with tomatoes and
dried herbs and cook together for 10 minutes.
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Add chickpeas and spinach, cook briefly until
spinach is wilted. Add lemon juice and chopped
fresh coriander.
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Serving
Suggestions |
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With rice or naan bread.
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Originally Submitted
5/29/2011
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