Wholesome & Healthy Vegetarian Butternut Squash And Chickpea Curry
A healthy and easy butternut squash curry that everyone will love. Simple ingredients, quick to make and absolutely delicious!
Print
Pin
Servings: 6
Ingredients
- 2 tablespoons (2 tablespoons) olive oil
- 3 cloves (3 cloves) garlic, minced
- 1 (1) onion, chopped
- 1 (1) small butternut squash, peeled, deseeded and chopped
- 400 g (2 ⅓ cups) tin chickpeas, drained
- 400 g (2 ½ cups) tin chopped tomatoes
- 400 g (1 ⅔ cups) tin coconut milk
- 500 g (15 ¾ cups) spinach
- Spice Mix
- ½ teaspoon (½ teaspoon) ground cumin
- 2 teaspoon (2 teaspoon) curry powder
- ½ teaspoon (½ teaspoon) chilli flakes
- ¼ teaspoon (¼ teaspoon) ground cinnamon
- To Serve
- basmati rice
- popadoms
- chopped fresh coriander
Instructions
- Heat the olive oil in a medium sauce pan over a medium heat. Add the onion and garlic and continue to cook until soft and translucent, about 5 minutes.
- Add the chopped butternut squash and spice mix to the pan. Stir well so the spices coat the squash and onion. Continue to cook for about 5 minutes until the squash starts to soften slightly.
- Pour the chopped tomatoes and the chickpeas into the pan and bring to a boil. Simmer gently for about 15 minutes until the squash is soft and cooked.*See Notes Add in the coconut milk and stir well. Bring back to a gentle simmer and add the spinach. Remove from the heat and let the spinach wilt.
- Serve over rice, top with chopped coriander and popadoms.
Notes
If you find that the tomatoes and liquid are reducing a bit too much add about 300ml of water or stock and continue to simmer until the squash is cooked.
Nutrition
Calories: 326kcal | Carbohydrates: 29g | Protein: 11g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 179mg | Potassium: 981mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7970IU | Vitamin C: 33mg | Calcium: 161mg | Iron: 7mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!