chipolata & chickpea curry

a comforting, wholesome and simple curry - you can adapt the ingredients to fit what you have in the fridge or pantry. i like to make big curries to use up food or if i can't think of anything to cook with the ingredients i have. i try to always have a tin of coconut milk in the cupboard at the ready. This curry is probably for the grown-ups, unless your kids are good with spicy food. You can of course make it as spicy or mild as you like.

here is a recipe that feeds 4 (i put a batch of it in the freezer - for an uninspired cooking day of which i have many!). it is a little more fiddly than most of my recipes but i think still pretty straight-forward

1. heat the oven to 180F

2. chop and roast for 20mins - 2 potatoes  and 1 butternut squash, both cut in to cubes

3. in a separate roasting pan, drizzle honey and oil on 8 chipolata sausages and roast until light brown, stirring occasionally

4. chop 1 onion, 2 spring onions & 1 green chilli and saute for 3 mins

5. add 1 tspn of each - cumin, paprika & coriander seed - saute for another 3 mins

6. add in the roasted sausages, potatoes & butternut squash, stir well and saute for 3 mins

7. add 1 tin coconut milk and 1/2 cup of hot water and simmer for 15 mins

8. add 1 tin of drained chick peas and lots of large chunks of broccoli and simmer for 3 mins

9. add salt & pepper

10. serve with warm naan bread