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