Easy Chickpea Curry

1. 1

   Place ghee in the base of a large casserole pan on a medium heat.

2. 2

   Slice brown onion in half, remove skin and then thinly slice vertically. Add onion to the pan and saute until tender.

3. 3

   Once onion is tender add garam masala, turmeric and curry powder, stirring until flavours become fragrant.

4. 4

   Add coconut milk, chickpeas and diced butternut squash. Simmer on medium-low heat for approximately 30 minutes.

5. 5

   Add black rice to a medium sized saucepan with about 5 cups water. Bring to the boil and continue to boil until rice is tender. Once tender, remove from heat and keep covered with a lid. Strain before serving if required.

6. 6

   Once butternut squash is tender, add frozen peas and coriander. Stir through.

7. 7

   Once peas are cooked, turn off the heat and add zucchini. Stir through. Season with salt if desired.

8. 8

   To serve spoon rice into bowls and top with curry and extra coriander if desired.

* Per serving · 4 servings · Values may vary.