Butternut squash curry

Butternut squash curry
Nutrition Facts

Servings 4


Amount Per Serving
Calories 314
% Daily Value *
Total Fat 12g19%
Saturated Fat 9g45%
Total Carbohydrate 37g13%
Sugars 16g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time20 mins
Total Time1 hr 20 mins
Yields4 Servings

Ingredients

1 Butternut squash, peeled, deseeded and chopped
1 can Chick peas
1 tsp Chilli flakes
1 tsp Chilli powder
1 can Chopped tomatoes
½ tsp Cinnamon
1 can Coconut milk
1 tbsp Coconut oil
½ tsp Cumin
1 bunch Fresh Corriander
½ tsp Ground coriander
1 Lime
½ tbsp Minced ginger
1 Red chilli, deseeded and chopped
1 Red onion
1 tsp Turmeric
1 cup Yogurt

Method

1

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.

2

Tip in the chopped tomatoes, coconut milk, butternut squash and chickpeas, then stir and adjust the heat to a simmer.

3

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.

4

Once ready to serve, Just before stir through fresh lime juice and natural yogurt. Serve sprinkled with coriander leaves.

Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin
0
Your Basket