Chickpea, Butternut Squash and Spinach Curry Recipe from Blazing Salads

Blazing Salads Curry 1

This healthy and comforting curry recipe from Blazing Salads is gluten-free, dairy-free and vegan. Packed with protein-filled chickpeas, hearty butternut squash and warming spices, this chickpea curry is perfect for rainy days when nothing but bowl-food will do.

Ingredients:

1 butternut squash, about 20cm high
200g spinach leaves
unrefined sunflower oil, rape seed oil or extra virgin olive oil
1 tsp cumin seeds
2 tsps brown mustard seeds
1 onion, chopped
2 large cloves garlic, chopped finely
1 green chilli, deseeded and chopped finely
2½ cm piece fresh ginger, peeled and chopped finely
2 tsp ground coriander
1 tsp turmeric
400g tin of chopped tomatoes
400g tin chickpeas, rinsed and drained
400ml tin coconut milk
200ml water
handful coriander, roughly chopped
lemon juice, to taste

Method:

1. Peel the butternut squash, remove the seeds and chop into 1 inch pieces. Remove and discard any thick stalks from the spinach leaves, then wash and roughly chop.
2. Heat 2 tablespoons of sunflower oil over a medium heat. Add the cumin seeds and mustard and allow to pop for 2 minutes.
3. Add the onion and fry until the onion is soft, about 5 minutes. Add the garlic, chilli, ginger, ground coriander and turmeric and stir for a further minute.
4. Add the butternut squash, tomatoes, 200ml water and a pinch of salt. Bring to a boil, lower the heat, cover and cook for 15 minutes.
5. Add the coconut milk, chickpeas and spinach leaves and cover and cook for a further 5 minutes or until the squash and spinach are tender.
6. Stir in the fresh coriander and season with salt and a little lemon juice to taste.
7. Serve with some organic brown basmati rice.

RECIPE FROM BLAZING SALADS

Lorraine and Pamela of Blazing SaladsBlazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.

They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .

Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.

Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com

Blazing Salads  Blazing Salads

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