Butternut squash curry with chickpeas recipe
 An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt. 3 tbsp vegetable oil2 tbsp black mustard seeds 1 tbsp cumin seeds12 cardamom pods, splithandful of curry leaves2 large onions, chopped5 garlic cloves, grated5cm/2in piece fresh root ginger, finely grated2 tsp ground turmeric1 tsp ground cumin2 tbsp ground coriander1 litre/1¾ pint hot vegetable stock1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks250ml/9fl oz coconut cream2 x 400g tins chickpeas, drained and rinsed200g/7oz green beans, cut into 2.5cm/1in lengths 3 tbsp vegetable oil 2 tbsp black mustard seeds 1 tbsp cumin seeds 12 cardamom pods, split handful of curry leaves 2 large onions, chopped 5 garlic cloves, grated 5cm/2in piece fresh root ginger, finely grated 2 tsp ground turmeric 1 tsp ground cumin 2 tbsp ground coriander 1 litre/1¾ pint hot vegetable stock 1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks 250ml/9fl oz coconut cream 2 x 400g tins chickpeas, drained and rinsed 200g/7oz green beans, cut into 2.5cm/1in lengths 3 x 250g/9oz pouches ready-cooked pilau ricecucumber, tomato and red onion salad 3 x 250g/9oz pouches ready-cooked pilau rice cucumber, tomato and red onion salad Method Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly.Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like. Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop. Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop. Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute. Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute. Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly. Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly. Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like. Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like. Recipe tips To freeze, let the curry cool, then freeze. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat until hot all the way through. You may need to add a little extra liquid to loosen the curry as you reheat it.