Butternut Squash, Chickpea and Spinach Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:1 butternut squash, 6-8 inches high, peeled and diced with seeds scooped out200g spinach, washed and excess water squeezed out, chopped1 tin chickpeas1 tin tomatoes1 tin coconut milk2 cloves garlic, finely chopped1 onion, finely chopped1 green chilli, finely chopped. More if you like it very hot!thumb size amount of ginger, peeled and finely choppedA handful of chopped fresh corianderHalf a lemonSpices:1 tbsp cumin seed1 tbsp coriander seed1/2 tbsp turmeric8 black peppercorn
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: https://eatlikeagirl.com/2008/11/04/butternut-squash-chickpea-and-spinach-curry/
Number of Servings: 4
Recipe submitted by SparkPeople user ANEWAY.
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: https://eatlikeagirl.com/2008/11/04/butternut-squash-chickpea-and-spinach-curry/
Number of Servings: 4
Recipe submitted by SparkPeople user ANEWAY.
Nutritional Info 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
Member Reviews
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KALAJIJO
I didn't have all the ingredients but it turned out great anyway. My husband gave it 5 stars because it was healthy, tasty and filling. It was a great way to use up butternut squash and I put some leftover pumpkin in too. Only used 1/2 can of coconut milk. The spices make the dish. - 10/8/15