Squash and Chickpea Balti
Squash and Chickpea Balti
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ ? |  Serves ~ 6 |
Tip ~
Ingredients
1 large onion, peeled and chopped
4 garlic cloves, peeled and chopped
4 red chillies, deseeded and chopped
2 tsp grated fresh root ginger
4 tbsp sunflower oil
2 tsp ground coriander
1 tsp each ground cinnamon, paprika, fenugreek, tumeric and mustard powder
½ tsp ground cumin
3 cardamom pods, bruised
450g / 1lb ripe tomatoes, chopped
350g / 12oz butternut squash, peeled and cut into 1 inch cubes
350g / 12oz peeled potatoes, cut into 1 inch cubes
2 tbsp lemon juice
400g can chickpeas, drained
225g / 8oz French beans, halved
Salt and pepper
Coriander leaves to garnish
Method
- Put the onion, garlic, chillies and ginger into a food processor and blend until fairly smooth.
- Heat the oil in a saucepan, add the onion mixture and fry gently for 10 minutes until lightly golden, then stir in the spices. Add the tomatoes and cook for a further 5 minutes.
- Add the potatoes and squash to the pan with the lemon juice, chickpeas and 450ml / ¾ pint water. Bring to the boil, partially cover and simmer for 30 - 45 minutes until the potatoes are tender.
- Add the French beans and cook for a further 5 - 10 minutes. Season with salt and pepper to taste.
- Scatter over the coriander and serve with naan bread and poppadoms.