Butternut Squash, Chickpea and Spinach Curry
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
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
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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
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.
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.
Member Ratings For This Recipe
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