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Butternut Squash and Chickpea Curry

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Yields4 Servings
 A little olive oil
 1 large diced onions
 2 garlic cloves finely chopped
 1 butternut squash , peeled , deseeded and diced
 1 tbspn curry powder ( use any add more or less to taste
 2-3 cardamom pods
 1 tin of drained chickpeas
 1 tin chopped tomatoes
 1 400g tin coconut milk
 Salt
 Cooked rice to serve
1

Heat the oil in a large pan

2

Add the onion and garlic and salt cook until softened but not coloured

3

Add in the curry powder stir well and cook for another minute or 2

4

Add in the butternut squash and coat well in the flavoured onion and garlic . Add the cardamom and stir let it cook for a further couple of minutes

5

Pour in the coconut milk and tomatoes , stir well and bring to the boil

6

Add the drained chickpeas and simmer for about 20-30 minutes

7

Serve with the boiled rice and decorate with coriander or parsley

8

Spinach would be a great addition to this curry . I would add it for the last 5 minutes of cooking

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Ingredients

 A little olive oil
 1 large diced onions
 2 garlic cloves finely chopped
 1 butternut squash , peeled , deseeded and diced
 1 tbspn curry powder ( use any add more or less to taste
 2-3 cardamom pods
 1 tin of drained chickpeas
 1 tin chopped tomatoes
 1 400g tin coconut milk
 Salt
 Cooked rice to serve

Directions

1

Heat the oil in a large pan

2

Add the onion and garlic and salt cook until softened but not coloured

3

Add in the curry powder stir well and cook for another minute or 2

4

Add in the butternut squash and coat well in the flavoured onion and garlic . Add the cardamom and stir let it cook for a further couple of minutes

5

Pour in the coconut milk and tomatoes , stir well and bring to the boil

6

Add the drained chickpeas and simmer for about 20-30 minutes

7

Serve with the boiled rice and decorate with coriander or parsley

8

Spinach would be a great addition to this curry . I would add it for the last 5 minutes of cooking

Butternut Squash and Chickpea Curry

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