Nutrition Facts
4 servings
4
Chickpea and squash curry recipe
A delicious vegan squash and chickpea curry recipe. Discover how to cook vegetables differently in any season.
Ingredients
1 Chickpeas (130g drained weight)
1 Whole peeled tomatoes (476g drained weight)
350 Peeled and seeded butternut squash
1 Onion
2 cloves Garlic
3 Fresh ginger
1 Curry paste
1 Young spinach leaves
200 Coconut milk
1 Fresh coriander
30 Cashew nuts
1 Lime
Directions
1
Heat the olive oil in a pot.
2
Peel and finely slice the onion. Cut the garlic cloves very finely. Peel and chop the ginger. Sauté everything in a pot for 5 minutes. They should not brown. Add the curry paste and mix well.
3
Add the diced butternut squash. Then incorporate the whole peeled tomatoes. Mix and let simmer for 15 minutes.
4
Then add the coconut milk and cook over medium heat for 15 minutes.
5
When the squash is tender, add the chickpeas. Continue cooking for 5 minutes, season with salt and pepper, and check the seasoning.
6
Stir in the spinach leaves, mix, and turn off the heat.
7
To finish, serve the curry on plates and sprinkle with coriander and cashews. Serve with rice and lime.
Ingredients
Ingredients
1 Chickpeas (130g drained weight)
1 Whole peeled tomatoes (476g drained weight)
350 Peeled and seeded butternut squash
1 Onion
2 cloves Garlic
3 Fresh ginger
1 Curry paste
1 Young spinach leaves
200 Coconut milk
1 Fresh coriander
30 Cashew nuts
1 Lime
Directions
Directions
1
Heat the olive oil in a pot.
2
Peel and finely slice the onion. Cut the garlic cloves very finely. Peel and chop the ginger. Sauté everything in a pot for 5 minutes. They should not brown. Add the curry paste and mix well.
3
Add the diced butternut squash. Then incorporate the whole peeled tomatoes. Mix and let simmer for 15 minutes.
4
Then add the coconut milk and cook over medium heat for 15 minutes.
5
When the squash is tender, add the chickpeas. Continue cooking for 5 minutes, season with salt and pepper, and check the seasoning.
6
Stir in the spinach leaves, mix, and turn off the heat.
7
To finish, serve the curry on plates and sprinkle with coriander and cashews. Serve with rice and lime.
Notes
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EN