Butternut Squash & Chickpea Curry

A hearty vegan curry that fill you up and does you good

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Main Course

Indian

Vegan Vegetarian simple Garlic easy Lunch Curry chilli healthy Tasty Dinner Vegetables Indian Crowd Pleaser chickpeas Low Fat Low Calorie Veganuary

Instructions

1 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.
2 Prep that veg – Dice up the butternut squash, wash and prep the beans and drain
and rinse the chickpeas.
3 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.
4 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.
5 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.
6 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.