4 garlic cloves, minced
2 tsp fresh ginger, finely grated
1/2 onion, finely chopped (brown or yellow)
Spices
1 Tbs garam masala
2 Tbs curry powder
2 tsp cumin
1 tsp coriander powder
1 tsp paprika
1/2 tsp turmeric
500g chicken
400ml can coconut milk
1 cup chicken stock
3/4 cup crushed tinned tomatoes
400g can chickpeas, drained
250g pumpkin, cut into 2cm cubes
2 cups (packed) baby spinach
1/2 cup cashews, unsalted
salt + pepper
Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 mins until onion is golden. Add spices and stir for 1min. Add chicken, coconut milk, tomato puree and stock. Stir to combine. Add chickpeas and pumpkin. Simmer for 10mins or until pumpkin is tender, and sauce has thickened. Stir through baby spinach until wilted, then cashew nuts. Add salt and pepper. Serve over rice, sprinkled with coriander and extra cashews.
Serves 5
Easy to double recipe
via RecipeTin Eats
