Chickpea and squash coconut curry
Serves 4
Easy
Total time:
This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base
Skip to ingredients
- 1 onionchopped
- 1 clove garlicpeeled
- thumb-sized piece gingerpeeled and chopped
- 1 red chillidiced
- groundnut oil
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 400g butternut squashpeeled and diced
- 400g tin chickpeasrinsed and drained
- 400ml half-fat coconut milk or alpro coconut milk alternative
- 200ml vegetable stock
- 150g baby spinach
- 1 limeplus wedges to serve
Nutrition: per serving
- kcal223
- fat9.4g
- saturates5.9g
- carbs22.4g
- fibre7.2g
- protein8.8g
- salt0.7g
Method
step 1
Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
step 2
Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
step 3
Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.
step 4
Stir in the spinach until wilted, and squeeze in the lime juice to serve.
