Butternut squash and chickpea curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionchopped
- 1 garlicpeeled
- thumb-sized piece gingerpeeled and chopped
- 1 red chillidiced
- 1tsp groundnut oil
- ½ tsp turmeric
- 1tsp ground coriander
- 1tsp ground cumin
- 1tsp garam masala
- 400g butternut squashpeeled and diced
- 400 chickpeasrinsed and drained
- 400ml half-fat coconut milk or alpro coconut milk alternative
- 200ml vegetable stock
- 150 baby spinach
- 1 limeplus wedges to serve
Nutrition:
- kcal223
- fat9.4g
- saturates5.9g
- carbs22.4g
- fibre7.2g
- protein8.8g
- salt0.7g
Method
step 1
Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
step 2
Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
step 3
Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.
step 4
Stir in the spinach until wilted, and squeeze in the lime juice to serve.
