Easy butternut squash curry recipe
Easy butternut squash curry with chickpeas When you want a healthy, cheap dinner, this easy vegan curry recipe is the one. Batch cook this one because it freezes really well. Each serving provides 474 kcal, 16g protein, 81g carbohydrates (of which 24g sugars), 7g fat (of which 1g saturates), 11g fibre and 1.1g salt. 1 tbsp vegetable oil1 onion, roughly chopped4 garlic cloves, finely choppedthumb-sized piece fresh root ginger, peeled and grated1 tsp garam masala½ tsp cumin½ tsp turmeric1 fresh red chilli, roughly chopped2 x 400g tins chopped tomatoes400g tin coconut milk½ butternut squash, seeds removed, chopped into 2cm/½in pieces 400g tin chickpeasfresh coriander leaves150g/5oz basmati ricesalt 1 tbsp vegetable oil 1 onion, roughly chopped 4 garlic cloves, finely chopped thumb-sized piece fresh root ginger, peeled and grated 1 tsp garam masala ½ tsp cumin ½ tsp turmeric 1 fresh red chilli, roughly chopped 2 x 400g tins chopped tomatoes 400g tin coconut milk ½ butternut squash, seeds removed, chopped into 2cm/½in pieces 400g tin chickpeas fresh coriander leaves 150g/5oz basmati rice salt Method Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened.Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed.After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened.Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Serve the curry with rice and a sprinkling of fresh coriander. Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened. Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened. Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed. Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed. After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened. After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened. Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear. Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Serve the curry with rice and a sprinkling of fresh coriander. Serve the curry with rice and a sprinkling of fresh coriander.