Butternut squash curry
This tasty dish is perfect for lunch or a light dinner. Add a salad, quinoa or wholemeal rice.
Ingredients
- 1 Butternut squash, peeled, deseeded and chopped
- 1 can Chick peas
- 1 tsp Chilli flakes
- 1 tsp Chilli powder
- 1 can Chopped tomatoes
- 1/2 tsp Cinnamon
- 1 can Coconut milk
- 1 tbsp Coconut oil
- 1/2 tsp Cumin
- 1 bunch Fresh Corriander
- 1/2 tsp Ground coriander
- 1 Lime
- 1/2 tbsp Minced ginger
- 1 Red chilli, deseeded and chopped
- 1 Red onion
- 1 tsp Turmeric
- 1 cup Yogurt
Instructions
- Melt the coconut oil in a pan, then add the onion and soften. Add the garlic, chilli, ginger and spices, along with some salt and pepper, then stir and fry for a further few minutes.
- Tip in the chopped tomatoes, coconut milk, butternut squash and chickpeas, then stir and adjust the heat to a simmer.
- Finely chop a small handful of coriander stems, then stir in. Cover with a lid and cook for around an hour, stirring and adding more.
- Once ready to serve, Just before stir through fresh lime juice and natural yogurt. Serve sprinkled with coriander leaves.
Nutrition
Nutrition Facts
Butternut squash curry
Amount per Serving
Calories
314
% Daily Value*
Fat
12
g
18
%
Saturated Fat
9
g
56
%
Carbohydrates
37
g
12
%
Sugar
16
g
18
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
