Butternut, Chickpea and spinach curry in a phyllo pocket
2tsp Ground cumin
2tsp Ground coriander
4tsp Curry powder
1tsp Chilli flakes
1tbsp Olive oil
Salt and pepper
2 Red onions
Fresh coriander
2 Garlic cloves
Ginger
6 Tomatoes
1tin Chickpeas
100g Spinach
Type of dish
Entree's
Mains
Soups&Stews
Occasion, extravagance & level of difficulty
Fast cooking
Sophisticated
Simple recipes
Cooking appliance
Induction Hob
Bread, cakes and pastries
Hearty Food
Flavour
Savoury
Spicy
30-minute quick meals
Type of ingredient
Vegetables
Vegetarian
Recipe for
4 People
Temperate range
Warm
Preparation1. Heat the oven to 190C on fan plus.
2. In a mixing bowl add the butternut, oil, curry and the rest of the dries spice with a good pinch of salt and pepper.
3. Pour onto a baking sheet and roast in the oven for 40 minutes.
4. Slice the red onion and the coriander stalks keeping the leaves to one side.
5. Peel and chop the garlic and ginger.
6. Fry the onions, coriander, garlic and ginger for 10 minutes in a pot.
7. Add the roughly chopped tomatoes and chickpeas to the pot and simmer for 20 minutes.
8. Add the roasted butternut to the mix when ready and cook for a further 10 minutes.
9. Stir in the spinach and allow to wilt slightly.
10. Scoop into phyllo pockets and serve.
2. In a mixing bowl add the butternut, oil, curry and the rest of the dries spice with a good pinch of salt and pepper.
3. Pour onto a baking sheet and roast in the oven for 40 minutes.
4. Slice the red onion and the coriander stalks keeping the leaves to one side.
5. Peel and chop the garlic and ginger.
6. Fry the onions, coriander, garlic and ginger for 10 minutes in a pot.
7. Add the roughly chopped tomatoes and chickpeas to the pot and simmer for 20 minutes.
8. Add the roasted butternut to the mix when ready and cook for a further 10 minutes.
9. Stir in the spinach and allow to wilt slightly.
10. Scoop into phyllo pockets and serve.