2tablespoongheeuse extra virgin olive oil for dairy free
1medium sizedbutternut squashskin removed and diced
1largezucchinispiralised or thinly sliced
2cupspeasfrozen or fresh
2cupsblack riceor brown rice
extra corianderto serve
sea saltto season
Place ghee in the base of a large casserole pan on a medium heat.
Slice brown onion in half, remove skin and then thinly slice vertically. Add onion to the pan and saute until tender.
Once onion is tender add garam masala, turmeric and curry powder, stirring until flavours become fragrant.
Add coconut milk, chickpeas and diced butternut squash. Simmer on medium-low heat for approximately 30 minutes.
Add black rice to a medium sized saucepan with about 5 cups water. Bring to the boil and continue to boil until rice is tender. Once tender, remove from heat and keep covered with a lid. Strain before serving if required.
Once butternut squash is tender, add frozen peas and coriander. Stir through.
Once peas are cooked, turn off the heat and add zucchini. Stir through. Season with salt if desired.
To serve spoon rice into bowls and top with curry and extra coriander if desired.