London Vegan Bird Food: Butternut squash and Chick Pea Curry

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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:

Ingredients

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

Method

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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