Curry Paste

• 1tsp Coriander Seeds
• 1tsp Cumin Seeds
• 6-12 red chillies (depending on how much heat you like)
• 4 shallots
• 2 Cloves Garlic
• 1 inch of Ginger
• 10 black peppercorns
• 1tsp Coriander
• 1tsp Salt
• 2tbsp Olive Oil

Curry

• 1 Onion, chopped
• 2 garlic
• 2tbs Tomato Paste
• 400g cans chickpeas, drained
• 400g can chopped tomatoes
• 100g creamed coconut
• 100g spinach
• 200g Butternut squash or pumpkin, cubed to approx. 1cm

Method

Make the curry paste by putting all ingredients into a mixer together.  This quantity will be enough for two curries – but it can be stored for 6-8 weeks in the fridge.

Saute the onions and garlic and add half the above the paste stirring for 2 more minutes.

Add the pumpkin/squash, the drained chickpeas and the chopped tomatoes and simmer for 5 mins until reduced down.

Add 100g creamed coconut with a little water and cook for 20 mins more, then finally add spinach and cook until it is wilted. Serve with rice or nan bread.