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Chickpea and Butternut Coconut Curry

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

4 servings · 11 ingredients · 4 steps

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Chickpea and Butternut Coconut Curry, plated and ready to serve. — The finished recipe. Chickpea and Butternut Coconut Curry

Ingredients 1 to 6 for chickpea and butternut coconut curry arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for chickpea and butternut coconut curry arranged separately on a dark worktop. — Ingredients 7 to 11. 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

Chickpea and Butternut Coconut Curry, preparation step 1: Soften the onion in the oil for eight minutes, stir in the curry paste and fry for two minutes until it darkens. — Step 1. Soften the onion in the oil for eight minutes, stir in the curry paste and fry for two minutes until it darkens.

Chickpea and Butternut Coconut Curry, preparation step 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. — Step 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.

Chickpea and Butternut Coconut Curry, preparation step 3: Add the chickpeas and cook uncovered for ten minutes so the sauce reduces. Stir in the spinach to wilt. — Step 3. Add the chickpeas and cook uncovered for ten minutes so the sauce reduces. Stir in the spinach to wilt.

The finished chickpea and butternut coconut curry. — Step 4. Finish with lime and coriander and serve over the rice.

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