Make this quick coconut chickpea curry, then check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
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Ingredients
- onion 1, diced
- garlic 1 clove
- ginger thumb-sized piece, peeled
- red chilli 1, sliced
- oil
- turmeric ½ tsp
- garam masala 1 tsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- butternut squash 400g, peeled and cut into 1cm cubes
- chickpeas 400g tin, rinsed and drained
- half-fat coconut milk 160ml
- mangetout 50g
- spinach 100g
- lime 1, cut into wedges
- steamed rice to serve
Method
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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.
Nutritional Information
- Kcals 191
- Fat 5.6g
- Carbs 23.6g
- Fibre 8g
- Protein 7.5g
- Salt 0.5g
