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Butternut Squash and Chickpea Curry

  • Vegan
  • Vegetarian

Preparation Time
10mins
Cooking Time
40mins
Level
Easy
Serves
4
Free Food
FF
Ingredients

3 tbsp Thai yellow curry paste

2 Onions, finely chopped

6 Cardamon pods

1 tbsp Mustard seeds

1 Small butternut squash, peeled, deseeded and cut into pieces

250ml Vegetable stock

300ml tin Tin of coconut milk, reduced fat

400g tin Tin of chickpeas, drained and rinsed

Mint leaves (to serve)

Brown rice (to serve)

Method

Serves 4
1.5 Bites per serving 

Spray some low cal oil in a large frying pan and heat.

Add the curry paste with the onions, cardamom and cook for 2-3 mins until fragrant.

Add the butternut squash into the pan and coat in the paste. Cook for 3-4 mins.

Pour in the stock and coconut milk and bring to a simmer.

Add the chickpeas and cook for about 15-20 mins, until the squash is tender.

Sprinkle with mint leaves before serving.

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