Butternut Squash and Chickpea Curry

434

A truly comforting dish, this butternut squash and chickpea curry is an outstanding vegetarian or vegan dish that your family will absolutely love. Ready in just 25 minutes.

4
2 tablespoons coconut milk
400 g chickpeas (14.1 oz) precooked or 1 can
1 small butternut squash (2-3 cups) roasted
1 tablespoon olive oil or coconut oil
¾ teaspoon ground cumin
teaspoon garam masala
200 ml vegetable stock (6.8 fl oz)
1 teaspoon curry powder
1 teaspoon mixed seeds ( see notes )
¼ teaspoon turmeric
4-5 medium shallots or 1 med/larger red onion
3 cloves garlic
1 tablespoon ginger grated
1/5 teaspoon black pepper
1 teaspoon Himalayan pink salt
1 tiny piece cinnamon stick
6-7 leaves curry leaves
400 ml chopped tomatoes ( 14.1 oz) 1 tin
10 sprigs fresh coriander or parsley

1. Preheat oven to 200°C/400°F. Cut both ends, peel it and cut in half lengthways. Cut into roughly equal-sized chunks. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and...
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Nutritions

Calories
136480

Sodium
61628mg
2567% DV

Fat
2005g
3086% DV

Protein
7294g
14588% DV

Carbs
23116g
7862% DV

Fiber
6415g
25662% DV