Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Indian spiced chicken with squash beans
Ingredients
- 150ml bio-yogurt
- 1 tbsp finely grated ginger
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 4 skinless chicken thighs fillets (about 250g), cut into big chunks
- 200g butternut squash, cut into bite-sized chunks (no need to peel)
- 1 tbsp coconut oil
- 2 red onions, halved and thickly sliced
- 1 garlic clove
- 4 sprigs mint, leaves picked
- 25g coriander, chopped
- 300g can red kidney beans, drained and rinsed
- grated zest and juice 0.5 lime
- 1 head of chicory, thickly sliced
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