SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • 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

View full nutritional breakdown of Butternut, chickpea and kale coconut curry calories by ingredient
Report Inappropriate Recipe

Butternut, chickpea and kale coconut curry

Submitted by: PHRASER

Introduction

This 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.
Number of Servings: 6

Ingredients

    400mL coconut milk
    Water
    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

Directions

1. Place 2/3 of the coconut milk, and all other ingredients except the chickpeas and mustard seeds into a large pot. Add enough water to come 2/3 of the way up the vegetables.
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.






Great Stories from around the Web


Rate This Recipe