Coconut chickpea curry
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 1 oniondiced
- 1 clove garlic
- thumb-sized piece gingerpeeled
- 1 red chillisliced
- oil
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g butternut squashpeeled and cut into 1cm cubes
- 400g tin chickpeasrinsed and drained
- 160ml half-fat coconut milk
- 50g mangetout
- 100g spinach
- 1 limecut into wedges
- to serve steamed rice
Nutrition: per serving
- kcal191
- fat5.6g
- carbs23.6g
- fibre8g
- protein7.5g
- salt0.5g
Method
step 1
Pulse the onion, garlic, ginger and chilli in a blender. Fry in 1 tsp oil for 2 minutes, add the spices, toast for 1 minute, stir in the squash, fry for 5 minutes, add the chickpeas, coconut milk, 250ml water, simmer for 20 minutes, lid on, until the squash softens. Add the mangetout and spinach, stir for 2 minutes till the spinach wilts. Serve with lime wedges and rice.
