Butternut squash and chickpea curry
An easy vegan butternut squash and chickpea curry that freezes well.
Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt.
- 3 tbsp vegetable oil
- 2 tbsp black mustard seeds
- 1 tbsp cumin seeds
- 12 cardamom pods, split
- handful of curry leaves
- 2 large onions, finely chopped
- 5 garlic cloves, grated
- 5cm/2in piece fresh ginger, finely grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 2 tbsp ground coriander
- 1 litre/1¾ pints hot vegetable stock
- 1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks
- 250ml/9fl oz coconut cream
- 2 x 400g tins chickpeas, drained and rinsed
- 200g/7oz green beans, cut into 2.5cm/1in lengths
To serve (optional)
Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom pods and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.
Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown.
Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.
Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes.
Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the liquor is reduced and thickened slightly.
Meanwhile heat up the pouches of rice (if using), following the packet instructions.
Serve the curry in warmed bowls, with the hot pilau rice and a cucumber salad on the side if you like.
To freeze, let the curry cool, then freeze. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat until hot all the way through. You may need to add a little extra liquid to loosen the curry as you reheat it.
Make It Easy