Another week, another curry and this time it’s for one of my favourite’s – Butternut Squash and Chickpea. Sounds like a strange combination but actually works very well. Here’s the recipe for this great weeknight dinner:
Brown Rice, Quinoa or Courgette Noodles
1 tbsp Coconut Oil/Olive Oil
1 Butternut Squash, diced
2-3 Cloves Garlic, finely chopped or pressed
1 Red Onion, diced
2 tbsp Thai Curry paste
1/2 cup – 3/4 cup Coconut Milk
300ml Vegetable Stock
4 large Tomatoes, roughly chopped
1 Can Chickpeas
1 tsp Cayenne Pepper
1 tsp Tumeric
small handful coriander, chopped
Heat the oil in a large wok or frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion, garlic and the curry paste and fry for 3-4 more minutes.
Pour over the stock, then cover and simmer for 15-20 mins, or until the butternut squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins.
Take off the heat and stir through the coriander.
Serve with rice, quinoa or my fave at the moment – courgette noodles and your choice of veggies. You could also make some wholemeal (homemade) chapattis if you like.
Thanks for reading.
London Vegan Bird
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