- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 395.7
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 410.5 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 19.7 g
- Protein: 15.2 g
Butternut, chickpea and kale coconut currySubmitted by: PHRASER
IntroductionThis is a sort-of indian pumpkin curry, but I've modified the recipe to use less coconut milk and added kale and chickpeas. This is a sort-of indian pumpkin curry, but I've modified the recipe to use less coconut milk and added kale and chickpeas.
400mL coconut milk
3 tins (of 400g each) chickpeas - drained and rinsed
500g butternut squash, peeled, deseeded and diced
1 large bunch kale, destemmed, chopped and washed (about 8 cups after preparation)
1 onion, diced
2 cloves garlic, finely chopped
1 thumb-sized piece of ginger, peeled and minced
1 tsp turmeric
10 curry leaves
1 tsp fenugreek seeds
1 tsp brown mustard seeds
2. Cook, partially covered, over a low heat until the butternut is tender. Stir occasionally and top the water up if it's getting too dry.
3. Grind the mustard seeds with a mortar and pestle and mix into the remaining coconut milk. Add this, and the chickpeas, to the pot. Simmer very gently for 10 minutes
Serve with rice and indian pickles (eg mango chutney).
Broccoli, spinach or silverbeet can be substituted for kale if you don't like it or can't get it.
Serving Size: Makes six servings of about 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user PHRASER.