Roasted Cumin, Chickpea and Spinach Curry (From Bournemouth Echo)

Roasted Cumin, Chickpea and Spinach Curry

12:00pm Tuesday 2nd February 2010

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Roasted Cumin, Chickpea and Spinach Curry - Serves 4

3tsp cumin seeds whole

1tbsp oil

1 red onion, sliced

2 tbsp korma curry powder

325g butternut squash, diced

400ml tin coconut milk

400g tin chickpeas, drained

200g (7oz) spinach

2 tsp lemon juice

Sea salt

Dry-fry the cumin seeds in a frying pan for 30 seconds, remove and lightly crush 2 tsps with a pestle and mortar. Set aside separately from the remaining whole cumin seeds.

Heat the oil in a large pan and fry the onion on a low heat for five minutes, until softened and golden brown.

Add the korma curry spices and crushed cumin seeds and fry for one minute to release the flavours.

Add the butternut squash, coconut milk and chickpeas.

Bring to the boil, cover tightly and simmer for 10 minutes, until the squash is tender.

Add the spinach and stir through until wilted.

Season with the lemon juice and sea salt, as desired, and garnish with the reserved whole cumin seeds.

Serve immediately with warm naan bread.

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