Butternut Squash, Chickpea & Spinach Curry – Eat Healthy For Less
Time: 45 mins
Nutritional Information (per serving): Calories 788kcals; Protein 21.6g; Carbohydrate 130.2g; Total Fat 22.8g; Saturated Fat 15g; Dietary Fibre 17.4g; Salt 21.6g.
- 2 tbsp oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 2 tbsp ginger, minced
- 3 tsp curry powder
- 1 tsp coriander
- 500g butternut squash (or sweet potato), diced into cubes
- 100g coconut milk
- 400g tinned chopped tomatoes
- 180ml water
- Bag of baby spinach
- 400g chickpeas, rinsed and drained
- 360g rice
Heat a pan over medium-high heat. Add the oil and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook for another minute.
Next, add the curry powder and coriander and stir to coat the onions. Add the diced butter squash, tinned tomatoes, coconut milk, water and salt. Cover the pan with a lid and bring everything to a boil.
Reduce the heat to medium and let simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce the squash with a fork to see if it’s tender. If the squash is still firm, keep cooking for another 5 minutes until cooked.
Once the squash is cooked, add the chickpeas and stir through.
Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. This should take about a minute.
Serve the curry with a side of rice.