Root Veg And Chickpea Microwave Curry

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 parsnips (peeled and chopped)
• 1 sweet potato (peeled and chopped)
• 300 g butternut squash (peeled and chopped)
• 1 medium curry powder
• 1 dash water
• 1 dash lemon juice
• 1 tablespoon tomato puree
• chopped tomato
• 410 g tinned chickpeas
• natural yoghurt
• salt
• fresh ground pepper

Recipe

• 1 put a tablespoon (or less if you don't want it too spicy) of curry powder, the substantial splashes of water and lemon juice into a large microwavable dish and mix together.
• 2 add chopped veg and cover in mixture. if you want a drier curry, use the tomato puree and a bit more water. if you want it wetter, use a tin of chopped tomatoes and a teaspoon of puree.
• 3 microwave in 5 minute bursts, stirring and checking that it isn't drying out every 5 minutes . the full time will depend on how big the chunks are and the wattage of your microwave. continue cooking until the veg are nearly cooked (you can check with a fork).
• 4 add the drained chickpeas and as much yoghurt as you want (more yoghurt and it will be creamier but less spicy and vice versa) i usually make it too spicy and then have to calm it down a bit with the yoghurt.
• 5 warm through in the microwave (which helps finish cooking the veg).
• 6 serve on rice, quinoa or couscous and season to taste with the salt and pepper.