Butternut squash and chickpea curry
Try this chickpea and squash coconut curry for a healthy, vegetarian midweek meal. Alpro coconut milk has less saturated fat and calories than regular
Spiced chickpea curry with spinach, tomato and garam masala (chole palak)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 150g white onionsroughly chopped
- 5cm piece of gingerpeeled and roughly chopped
- 5 garlic clovesroughly chopped
- 1 green bird's-eye chilli
- 250g spinach leavestrimmed
- 3 tbsp vegetable oil
- 2½cm cinnamon stick
- 5 green cardamom pods
- 2 bay leaves
- 2 tbsp tomato purée
- 1 tbsp ground coriander
- 1 tsp kashmiri chilli powder
- 1 tsp ground turmeric
- 2 x 400g tins of chickpeasdrained
- 1 tsp sugar
- 1 tsp chaat masala
- 1 tsp garam masala
Nutrition:
- kcal289
- fat13g
- saturates1g
- carbs25.6g
- sugars5.2g
- fibre10.3g
- protein12.2g
- salt0.3g
Method
step 1
Put the onions, ginger, garlic and chilli in a blender, and whizz to a smooth paste, then tip into a bowl and set aside. Purée the spinach with a splash of water in the blender.
step 2
Heat the oil in a large, non-stick pan over a medium heat and briefly toast the whole spices and bay leaves. Add the onion paste and fry for 6-7 mins, then add the tomato purée. Add the ground coriander, chilli powder and ground turmeric, stir well, then add the chickpeas and fry for 2-3 mins. Add 300ml of water, season to taste and simmer, covered, for 20-25 mins, stirring halfway through.
step 3
Add the blended spinach to the pan along with the sugar, chaat masala and garam masala, and simmer for a further 6-7 mins. Serve with rice and salad, or as part of a thali.
