Butternut, chickpea and kale coconut curry

Name: Butternut, chickpea and kale coconut curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 6

Ingredients

400mL coconut milkWater3 tins (of 400g each) chickpeas - drained and rinsed500g butternut squash, peeled, deseeded and diced1 large bunch kale, destemmed, chopped and washed (about 8 cups after preparation)1 onion, diced2 cloves garlic, finely chopped1 thumb-sized piece of ginger, peeled and minced1 tsp turmeric10 curry leaves1 tsp fenugreek seeds1 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.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving