Butternut & Chickpea Curry
1 medium butternut squash
2 medium carrots
splash of olive oil
2 tsp curry powder
1 tsp cumin
1 tsp ground coriander
1 tsp red chilli flakes
2 tins chopped tomatoes
1 tbs fruit chutney
1 tin chickpeas
handful of diced coriander
Dice the onion and lightly fry in some olive oil.
Peel and chop the butternut and carrots into small chunks and add to the pan.
Add the cumin, coriander and chilli flakes, stir for a few minutes.
Add the chopped tomatoes and chutney and leave to simmer for 45 minutes until tender.
Add the chickpeas and cook until soft, another 10 minutes.
Serve over steamed rice and top with chopped coriander.