Butternut Squash & Chickpea Curry
Serves 4
Ingredients
Half a butternut squash, chunked
2 tins of chickpeas
A drizzle of olive oil
3 cloves of garlic minced
Thumb size piece of ginger minced
Chilli to your liking depending on how spicy you like it!
1 onion finely diced
1 green pepper finely diced
1 heaped tbsp garam masala
1 heaped tbsp curry powder
1 tbsp tomato puree
Coriander to garnish
240g rice to serve (60g per serving)
Any green vegetables you enjoy with curry
Nutrition
per serving (approx)
380 calories
13g protein
65g carbs
7g fat
Method
Lightly oil the chunks of butternut squash and then coat in garam masala and paprika.
Roast or air fry butternut squash until cooked through (roughly 30 minutes).
In a pan combine a little olive oil, minced garlic, minced ginger, minced chilli, finely diced onion and finely diced green pepper and salt. Fry until soft (roughly 20 minutes).
Add garam masala and curry powder to the mix.
Add tomato puree, the tin of chopped tomatoes, and then half-fill the tin with water and add to the pan.
You can then either blend this or leave it chunky.
Add the chickpeas and roasted butternut squash.
The longer you leave it to cook the more it will thicken so reduce it down to the consistency you like.
Serve with steamed rice (60g), your favourite greens and garnish with coriander.