Butternut Squash, Chickpea & Spinach Curry
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 small 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
- Salt and pepper
- 360g rice
Fry your onions in a pan until they start to go soft then add your ginger and garlic and cook for another minute.
Add the curry powder and coriander and coat the onions. Add tinned tomatoes, coconut milk and the diced butter squash, water and season with salt and pepper. Cover the saucepan and bring to a boil.
Reduce the heat to medium and let simmer for 15 minutes. Stir the pot every 5 minutes to stop 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 until the spinach starts to wilt.
Serve the curry with some rice or naan.