Butternut Squash and Coconut Chickpea Curry
with Rice and Cucumber Salad
A seasonal favourite, butternut brings in a natural sweetness and texture to this hearty and warm comfort dish.
Cals 829 · Prot 22 · Carbs 143 · Fat 20
Vegan
40 min
A seasonal favourite, butternut brings in a natural sweetness and texture to this hearty and warm comfort dish.
Cals 829 · Prot 22 · Carbs 143 · Fat 20
Vegan
Ingredients
Stew
Chopped Butternut Squash
500 Grams
Red onion
1 Piece
Small red chilli
1 Piece
Chickpeas
240 Grams
Peeled plum tomatoes
400 Grams
Coriander cumin powder
4 Grams
Ginger garlic paste
10 Grams
Turmeric powder
2 Grams
Curry powder
4 Grams
Fenugreek leaves
2 Grams
Coconut milk
200 ML
Vegetable stock cube
15*
1 Piece
Water
150 ML
Kale
100 Grams
Rice
Long grain rice
150 Grams
Water
300 ML
Salad
Fresh coriander
15 Grams
Cucumber
1 Piece
Lime
1 Piece
Olive oil
0.5 Tbsp
Salt
0.3 Tsp
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3480 / 829 |
| Fats (g) | 20.3 |
| of which saturated (g) | 10.4 |
| Carbohydrates (g) | 143 |
| of which sugars (g) | 19.2 |
| Fibers (g) | 20.3 |
| Proteins (g) | 21.5 |
| Salt (g) | 4.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the red onion.
- Finely slice the red chilli.
- Pick and finely chop the coriander, stems included.
- Drain and rinse the chickpeas.
- Crush the plum tomatoes into a bowl.
Tip! Sensitive to spice? Deseed the chilli and use only a small amount.
2 Make curry
- Heat a large pot with a lid over a medium-high heat with a drizzle of oil.
- Fry the onion with a pinch of salt for 5 min until softened.
- Add the chopped butternut, coriander cumin powder, ginger garlic paste, turmeric, chilli (spicy!), curry powder, fenugreek, and coconut milk.
- Cook for 1 min until coated.
- Add the plum tomatoes, chickpeas, 0.5 stock cube and measured water.
- Bring to a boil and cover.
- Simmer for 15-20 min until the butternut is cooked through.
3 Make rice
- Meanwhile, rinse the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 12-14 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat.
- Keep covered until serving.
4 Make salad
- Chop the cucumber.
- Slice the lime in wedges.
- In a bowl, combine the cucumber, a drizzle of olive oil, a pinch of salt, and half the fresh coriander, reserving some for garnish.
- Squeeze some lime to taste.
5 Finish stew
- Strip the kale off of the stems, and roughly tear into small bite-sized pieces.
- Add to the curry.
- Cook for 5 min further until wilted.
- Stir in the remaining fresh coriander leaves.
Tip! If the stew has thickened up, add a bit more water to your desired consistency.
6 Serve
- Serve the Butternut Squash and Coconut Chickpea Curry on Rice with the Cucumber Salad alongside.
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