Butternut Squash and Chickpea Curry

Name: Butternut Squash and Chickpea Curry
Yield: 4 servings
Cuisine: British
Ingredients: 1 large butternut squash; 1 tin chickpeas; 1 tin chopped tomatoes; 1 tin light coconut milk; 1 large white onion; 4 cloves garlic - chopped; 1 tbsp chilli paste; 2 inch piece ginger; 3 sprigs fresh thyme; 1 tsp dried thyme; 1 tbsp Caribbean curry seasoning - I used the Tex’s brand; cube Vegetable stock; 1 tbsp tomato purée; 1 bay leaf; Salt and pepper; 10 ml coconut oil; 1 tsp turmeric

miss_bees_kitchen @miss_bees_kitchen

West Yorkshire

Meat free Monday!

miss_bees_kitchen @miss_bees_kitchen

West Yorkshire

Meat free Monday!

Saved

Ingredients

4 servings

1large butternut squash
1 tinchickpeas
1 tinchopped tomatoes
1 tinlight coconut milk
1large white onion
4 clovesgarlic - chopped
1 tbspchilli paste
2 inchpiece ginger
3 sprigsfresh thyme
1 tspdried thyme
1 tbspCaribbean curry seasoning - I used the Tex’s brand
cubeVegetable stock
1 tbsptomato purée
1bay leaf
Salt and pepper
10 mlcoconut oil
1 tspturmeric

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Steps

1

Add the oil and chopped onion to a large heavy based pan and sauté until translucent
2

Cut the ends off the butternut squash and chop into chunks, discarding the seeds - I leave the skin on, it goes soft when cooked, then add to the pan
3

Add the tomato purée and mix through the veg and stir in the chopped garlic, dried spices, and salt and cook for 5 minutes until fragrant
4

Add the drained chickpeas and the chopped tomatoes. Fill up the tomato can with water and add that to the pan too.
5

Next add the stock pot, stir well and bring to the boil
6

Lower the heat to a simmer and add the coconut milk, fresh thyme and bay leaf. Cover with a lid and cook on low until the squash is tender