Chickpea, Zucchini And Winter Squash Curry - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
2 (13.5 oz) cans chopped tomatoes
1 (13.5 oz) can chickpeas, drained, rinsed
1 lb winter squash, peeled, deseeded, cut into small cubes
2 None zucchini, halved lengthwise, sliced
1/2 cup coconut milk
1/4 lb cherry tomatoes, quartered
2 tbsp fresh cilantro, coarsely chopped + extra for garnish
2 tbsp fresh mint leaves, coarsely chopped + extra for garnish
None None steamed rice, to serve
None None pappadums, to serve

Preparation

Heat oil in a large saucepan over high heat and sweat onion and garlic for 2-3 mins, or until tender. Add ground coriander and cumin, stirring, for 1 min, or until fragrant. Add chopped tomatoes, chickpeas, squash, zucchini and coconut milk. Season. Bring to a boil, reduce heat and simmer, covered, for 12-15 mins, or until tender. Add cherry tomatoes and fresh herbs.
Serve curry with steamed rice and pappadums. Garnish with reserved cilantro and mint leaves.