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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.1
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 399.7 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 11.6 g
  • Protein: 8.3 g

View full nutritional breakdown of Butternut Squash, Chickpea and Spinach Curry calories by ingredient
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Butternut Squash, Chickpea and Spinach Curry

Submitted by: ANEWAY
Butternut Squash, Chickpea and Spinach Curry

Introduction

This warm, perfectly spiced, creamy curry is an easy to prepare comfort food that's healthy and makes the most of your winter squash. Balanced, single pot dinner. Add shrimp or chicken for a meaty twist. Great over rice.

I found this online when searching for interesting butternut squash recipes. I think I found my favorite one!
This warm, perfectly spiced, creamy curry is an easy to prepare comfort food that's healthy and makes the most of your winter squash. Balanced, single pot dinner. Add shrimp or chicken for a meaty twist. Great over rice.

I found this online when searching for interesting butternut squash recipes. I think I found my favorite one!

Number of Servings: 4

Ingredients

    Ingredients:

    1 butternut squash, 6-8 inches high, peeled and diced with seeds scooped out
    200g spinach, washed and excess water squeezed out, chopped
    1 tin chickpeas
    1 tin tomatoes
    1 tin coconut milk
    2 cloves garlic, finely chopped
    1 onion, finely chopped
    1 green chilli, finely chopped. More if you like it very hot!
    thumb size amount of ginger, peeled and finely chopped
    A handful of chopped fresh coriander
    Half a lemon

    Spices:

    1 tbsp cumin seed
    1 tbsp coriander seed
    1/2 tbsp turmeric
    8 black peppercorn

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Directions

Method:

Grind the spices in a pestle & mortar.
Fry the onion until translucent over a medium heat in some oil (sunflower or groundnut are my choices).
Add the garlic, ginger and chilli for a minute or so.
Add the spices for a minute or so, you’ll start to smell them as they temper.
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads

Makes 4 (~2 cup) servings

Original Recipe at: http://eatlikeagirl.com/2008/11/04/butternut-squash-chickpea-and-spinach-curry/

Number of Servings: 4

Recipe submitted by SparkPeople user ANEWAY.






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Member Ratings For This Recipe

  • I doubled the quantity of chickpeas, used frozen spinach, but left out the lemon juice (didn't have any) and it was good. I'd add some extra spices next time and include a cinnamon quill, and definitely put in the lemon juice - felt like it was missing the acidity without it - 5/22/11

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