Chickpea and Butternut Squash Curry

Updated: Jan 6, 2020

One of my all time staples, I was enjoying this long before I became Vegan.

It’s so quick and easy if you’re using canned Chickpeas. I always keep a can in the cupboard just in case.

These days I buy dried organic beans and try to remember to soak them the day before I need them; it’s a much more economic way if you have the time to plan ahead, then boil for about an hour before adding to your recipe. OR, about 20 minutes in a pressure cooker. I’ve just invested in one which also does a slow cooker job... watch this space!!


Ingredients, serves 3.

1 cup dried Chickpeas, soaked and cooked as described above.

Or

2 cans Chickpeas in water, drained.

1 tbsp Coconut oil

2 cups Butternut Squash peeled and chopped into 1cm cubes

1 medium Onion, chopped finely

3 cloves Garlic, peeled and chopped/crushed

2 tsp Curry powder

1 tsp Cumin powder

1 tbsp Tomato purée

1tsp Marigold stock powder

200 mls canned Coconut milk

Enough boiling water to cover the squash and Chickpeas in the pan

3 handfuls of washed and dried Spinach leaves

Salt and Pepper to taste


Method:

Gently sauté the Onion in the Coconut oil until soft then add the Squash and stir fry until heated through.

Add the Garlic and Chickpeas and stir well, adding the dried seasonings and Tomato

purée. Stir well.

Pour in the Coconut Milk and heat to bubbling, then just enough boiling water to cover the ingredients.

Simmer gently until the Squash is cooked adding a little more water if the Squash isn’t covered in liquid.

Add the Spinach and allow to wilt into the Curry.

Season with freshly ground salt and pepper and serve with brown Rice.


Nutritional info per serving (3):


Calories 520

Carbs 72g

Protein 20g

Fat 19.7g

Fibre 20g


Brown Rice, 1/4 Cup dry


Calories 171

Carbs 35g

Protein 4g

Fat 1.4g

Fibre 1.6g







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