Butternut Squash & Chickpea Curry
A hearty vegan curry that fill you up and does you good
Ingredients
For the Base
- 1 Medium Onion
- 1 thumb sized piece of Fresh Ginger
- 2-3 Cloves Garlic
- 0.5 Red Chilli with or without the seeds as you wish
The Spices
- 2 tbsp Curry Powder
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 0.5 tsp Ground Coriander
- 0.5 tsp Ground Turmeric
For the Curry
- 1 Butternut Squash
- 150 ml Water
- 1 x 400g Tin Chickpeas
- 240 grams Green Beans
- 1 Tin Coconut Milk
- 1 tbsp Almond Butter
- 25 grams Ground Almonds
- 0.5 tsp Salt
To Serve
- Bunch Fresh Coriander
- Flaked Almonds
Instructions
- Let’s make that base – Peel and dice the onion, peel the garlic and chop in half, chop the garlic into smaller pieces. Chop the chilli and remove the seeds. Add all of these into a small chopper and whizz into a paste – you may need a couple of tbsp. of water.
- Prep that veg – Dice up the butternut squash, wash and prep the beans and drain and rinse the chickpeas.
- Building the flavour – Heat a pan, with a lid, with a spoon of coconut oil. Add the base paste you have just made and cook until fragrant and soft. (About 5 mins) Now add in your Curry Powder, Paprika, Cumin, Turmeric & Ground Coriander. Cook off until you can smell the spices.
- Let the Squash meet the Spice – Add in the Butternut Squash and give it a goo stir to coat in the spices. Pour in the 150ml water and put the lid on allow to steam for 10-12 mins.
- Let’s get saucy – Add in the tin of Coconut milk, Almond Butter, Ground Almonds, Chickpeas, Green Beans and Salt. Give it a good stir and bring to a bubble. Lid on and Simmer for 8-10 mins until the veg is cooked.
- Top it off – If your sauce is too runny you can add more ground almonds or leave the lid off to allow to reduce. Serve topped with Flaked Almonds and chopped Fresh Coriander.