Butternut Squash and Chickpea Curry

Name: Butternut Squash and Chickpea Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp Cumin seeds; 1 Cinnamon stick; 12 Dried curry leaves; 2 Brown onions; 4 clove Garlic; 20 g Ginger; 1 Red chilli; 1 tsp Ground coriander; 1/2 tsp Turmeric; 2 tsp Mild curry powder; 1 tbsp Tomato paste; 400 g Butternut squash; 400 g Tin chopped tomatoes; 400 ml Canned coconut milk; 460 g Cooked chickpeas; 1 tsp Garam masala; 1 handful Baby spinach; 4 tbsp Nutritional yeast; 1/2 Lemon; Extra virgin olive oil; Salt; Black pepper; Fresh coriander; Unsweetened soya yoghurt; Rice

Squash season is my favourite excuse to make a big pot of curry. Butternut squash simmers in coconut milk until it’s sweet and soft enough to break apart with a spoon, then nutritional yeast and a squeeze of lemon go in at the end for a rich, savoury finish. With 10g of fibre a portion, it’s a big win for your gut too.

Prep

10m

Cook

35m

Total

45m

Butternut Squash and Chickpea Curry

Squash season is my favourite excuse to make a big pot of curry. Butternut squash simmers in coconut milk until it’s sweet and soft enough to break apart with a spoon, then nutritional yeast and a squeeze of lemon go in at the end for a rich, savoury finish. With 10g of fibre a portion, it’s a big win for your gut too.

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Nutrition

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Step 1

Heat a glug of extra virgin olive oil in a large pan over a medium heat. Add the cumin seeds, cinnamon stick and curry leaves and let them sizzle for about 45 seconds, until the cumin smells toasty and the leaves crackle.

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For

For the Curry

tsp

Cumin seeds

Cinnamon stick, about 6cm / 2 1/2 inches

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Per Serving

Calories

468kcal

Fat

23.7g

Carbs

43.4g

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Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry

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