Squash curry (serves 2-3 people)
1/2 acorn squash/pumpkin, chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
2cm fresh ginger root, grated
1/2 cup of mangetout/peas
1 small to medium sized potato
1/2 can of coconut milk
1/4 of 15oz can chickpeas
1/2 small courgette
1 cup of basmati rice
1/4 - 1/2 tsp chilli powder( If you like a really spicy curry, add more. 1/4 tsp wasn't enough I found and I prefer a mild curry!)
1/4 tsp tumeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1-2 tbsp olive oil
Boil the potato in salted water till just slightly underdone.
Heat olive oil in frying pan and add garlic, ginger and all the spices and cook for a few minutes.
Add onions and fry till soft and transparent.
Meanwhile, boil basmati rice in water with salt.
Add courgette and mangetout and cook for a few minutes. Add squash, potato and chickpeas and cook until everything is covered in curry spices. Add a pinch of salt.
Add coconut milk and cook at a low temperature until squash and potato are tender, taking care that the curry doesn't become too dry. Serve with basmati rice and Naan bread.