Squash & Chickpea Curry

Super simple and highly nutritious autumnal curry.

Ingredients
½ large butternut squash 
1 tsp coconut oil
1 large onion, finely diced
2 garlic cloves, finely sliced
A thumb-sized piece of ginger, grated with the skin on
5 curry leaves (preferably fresh)
1 tbsp curry powder
1 tsp. fennel powder
1 tsp. turmeric powder
3 cardamom pods
1 fresh red chilli, seeded and finely sliced
1 tsp salt
1 tsp ground black pepper
1 pomegranate
400g tin chickpeas, drained and rinsed
200ml coconut milk
Juice of 1 lemon or lime
A handful of Cypressa pumpkin Seeds 

Method

1. Heat the oven to 180C.  To prepare the squash, cut the piece in half and scoop out the seeds and fibres. Cut each half into chunky pieces, then peel off the skin and discard. Cut the flesh into 1cm-thick wedges or half-moons.
2. Place the squash into a roasting tin, drizzle with olive oil and season with salt and pepper.  Place in the oven and roast for approx. 40 minutes.
3. Set a large pan on a high heat and add the oil. Add the onion and cook for 5 minutes. Turn the heat to low and cook for another 5 minutes. Now stir in the garlic, ginger and curry leaves and cook for 3 more minutes. Mix in the curry powder, cardamom, fennel powder, turmeric powder and chilli, 100ml water, the salt and the pepper. Cook for another 15-20 minutes.
4. Meanwhile, cut the pomegranate in half and place the halves cut side down on some kitchen paper. Gently tap them with a wooden spoon until all the seeds have fallen out. You will have to remove some of the skin that has fallen out too. Set the seeds aside.
5. Add the pumpkin to the pan with the chickpeas and coconut milk to the curry and simmer for a further 5 minutes. Finally, add the lime juice and stir through. Serve hot, garnished with the pomegranate seeds and pumpkin seeds.

Emma x