Chickpea and Butternut Coconut Curry

Make chickpea and butternut coconut curry, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
Three tins, drained (720 g) Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
600 g Butternut squash (Peeled and cut into 3 cm chunks. Smaller pieces go to mush. Raw, peeled weight.)
One tin (400 g) Reduced-fat coconut milk, tinned
One tin (400 g) Chopped tomatoes, tinned
150 g Onion
3 tbsp (45 g) Indian curry paste
10 g Rapeseed oil
100 g Spinach
480 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
One lime Lime juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Soften the onion in the oil for eight minutes, stir in the curry paste and fry for two minutes until it darkens.
2. Add the squash, tomatoes, coconut milk and 200 ml of water. Simmer with the lid on for 20 minutes until the squash is nearly tender.
3. Add the chickpeas and cook uncovered for ten minutes so the sauce reduces. Stir in the spinach to wilt.
4. Finish with lime and coriander and serve over the rice.

Check ingredient packaging for allergen information.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chickpea-butternut-coconut-curry

AI-generated images illustrating the recipe.

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