Butternut Squash and Chickpea Curry

Skill Level:




  • 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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