Butternut Squash and Coconut Chickpea Curry

Name: Butternut Squash and Coconut Chickpea Curry with Rice and Cucumber Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Piece of Red onion; 1 Piece of Small red chilli; 240 Grams of Chickpeas; 400 Grams of Peeled plum tomatoes; 1 Tbsp of Vegetable oil; 4 Grams of Coriander cumin powder; 10 Grams of Ginger garlic paste; 2 Grams of Turmeric powder; 4 Grams of Curry powder; 2 Grams of Fenugreek leaves; 200 ML of Coconut milk; 1 Piece of Vegetable stock cube; 150 ML of Water; 100 Grams of Kale; 150 Grams of Long grain rice; 1 Tsp of Salt; 300 ML of Water; 15 Grams of Fresh coriander; 1 Piece of Cucumber; 1 Piece of Lime; 1 Tbsp of Olive oil; 0 Tsp of Salt

with Rice and Cucumber Salad

A seasonal favourite, butternut brings in a natural sweetness and texture to this hearty and warm comfort dish.

67 Reviews

Cals 844 · Prot 22 · Carbs 148 · Fat 20

Vegan

40 min

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.

67 Reviews

Cals 844 · Prot 22 · Carbs 148 · Fat 20

Vegan

Ingredients

Stew

Butternut squash

600 Grams

Red onion

1 Piece

Small red chilli

1 Piece

Chickpeas

240 Grams

Peeled plum tomatoes

400 Grams

Vegetable oil

1 Tbsp

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

Salt

0.5 Tsp

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)	3540 / 844
Fats (g)	20.2
of which saturated (g)	10.5
Carbohydrates (g)	148
of which sugars (g)	18.7
Fibers (g)	21.6
Proteins (g)	22
Salt (g)	1.8

*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, deseed, and cut the butternut squash into small bite-sized pieces.
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.
Once hot, add the onion with a pinch of salt. Fry for 5 min until softened.
Add the butternut squash, 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 squash 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.