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Tikka Two ways - Chicken or butternut squash with spinach and chickpeas


Serves: 4

Takes: 15 minutes to prepare and 40 minutes to cook

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Ingredients

Vegetable oil 1 tbsp
Large onion, finely diced 1
Cloves garlic, crushed 2
Piece fresh ginger, peeled and finely chopped 3 cm
Ground cumin (Bart) 1 tbsp
Ground coriander (Bart) 1 tbsp
Ground turmeric (Bart) 1 tbsp
Chilli powder 1 tbsp
Tomato puree 3 tbsp
Caster sugar 1 tbsp
Can chopped tomatoes 400g
Hot vegetable stock 300ml
Salt  
Diced chicken or 1 small butternut squash peeled and diced (Mudwalls)  450g
Can chickpeas, drained 400g
Spinach (Mudwalls) 150g
Crème fraîche 4 tbsp
Small bunch coriander, finely chopped (Mudwalls)  

Method

1

To prepare the tikka sauce heat the oil in a large pan and gently fry the onion, garlic and ginger for 5 minutes until soft. Sprinkle over the dry spices and cook for 1 minute then add the tomato puree and sugar.

2

Add the tomatoes and fry over a moderate heat for 2 minutes then pour in the stock, cover and simmer for 10 minutes. Remove from the heat and blend until smooth with a stick blender then season with salt.

3

Add the chicken or butternut squash to the sauce and simmer gently for 20 minutes until cooked through and tender.

4

Stir in the chick peas and spinach and cook for 2-3 minutes until the spinach has wilted and the chickpeas are hot. Remove from the heat, stir in the crème fraiche and sprinkle over the coriander.

Mudwalls

Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

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