Butternut Squash and Chickpea Curry
- 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)
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.