Butterbean and Chickpea Curry

Serves 4

Ingredients: 

• Vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 green chilli, chopped
• 2 Tbs Pakco Roasted Masala
• 1 tsp Hinds ground ginger
• 1 tsp Hinds Turmeric
• 1 Tbs tomato paste
• 100g butternut, diced
• 1 tin Tomango butterbeans, drained
• 1 tin Gold Dish chick peas, drained
• 500ml vegetable stock
• 30g fresh coriander, chopped
• Cooked basmati rice and Pakco Hot Atchar to serve

 Method:

1. In a large saucepan, sauté the onions, garlic and chilli until softened.
2. Add the masala, ginger, turmeric and tomato paste and stir for a minute until the fragrance from the spices is released.
3. Add the butternut, butterbeans, chick peas and stock then simmer for about 20 minutes, or until the butternut is tender.
4. Sprinkle on the coriander and stir through before serving on some basmati rice.
5. Add a spoonful of Hot atchar on the side for those who like a little extra heat.