Butternut Squash Curry

with Crispy Chickpeas and Brown Rice

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the butternut squash, onion and garlic. Peel and grate the ginger.

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2 Roast chickpeas

Meanwhile, rinse and drain the chickpeas. Transfer the chickpeas to a lined baking tray, drizzle with oil and season with salt and half of the chilli powder (spicy!) -reserve the rest for the curry. Mix well. Roast in the oven for 20 min or until crispy.

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3 Fry onion

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the butternut squash and onion, and fry with a pinch of salt for 5 min. Add the garlic, ginger, the remaining chilli powder (spicy!), garam masala, coriander, cumin, turmeric and black pepper. Fry for 2 min further. 

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4 Add and stew

Add the measured watervegetable stock cube and coconut milk. Bring to a simmer, cover with a lid and reduce the heat to low. Simmer for 20 min until the squash is soft. 

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5 Boil rice

Meanwhile, add the brown rice, water and salt to a pot and bring to a boil. Cook for 25 min or until the rice is tender.

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6 Puree and season

Using a hand-held blender, blitz the curry sauce until smooth. If it looks too thick, add a splash of water. Season with a generous squeeze of lime juice. Slice the remaining lime into wedges. Serve the curry over the rice and sprinkle with the crispy chickpeas. Garnish with the fresh coriander leaves and a wedge of lime.

Tips for fussy eaters

Go easy on the chilli powder, or prepare a separate, milder batch for them.

Pro tip

Alternatively, roast the chopped pumpkin with a drizzle of olive oil in a 200°C oven for 25 min. Once roasted, add it to the curry.

Creamy, sweet and savoury. Yum!

Cooking Time: 45 min

Equipment Required: Blender

Cals 919 · Prot 15 · Carbs 110 · Fat 51

Gluten-Free

Dairy-Free

Ingredients

Number of people

Curry sauce

Butternut squash 600 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Garam masala 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Turmeric powder 2 Grams
Black pepper 0.5 Tsp
Water 100 ML
Vegetable stock cube 0.5 Pieces
Coconut milk 400 ML
Lime 2 Pieces
Fresh coriander 15 Grams

Rice

Brown rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Roasted chickpeas

Chickpeas 240 Grams
Vegetable oil 1 Tbsp
Chilli powder 2 Grams
Salt 0.5 Tsp

Creamy, sweet and savoury. Yum!

Cooking Time: 45 min

Equipment Required: Blender

Cals 919 · Prot 15 · Carbs 110 · Fat 51

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the butternut squash, onion and garlic. Peel and grate the ginger.

photo

2 Roast chickpeas

Meanwhile, rinse and drain the chickpeas. Transfer the chickpeas to a lined baking tray, drizzle with oil and season with salt and half of the chilli powder (spicy!) -reserve the rest for the curry. Mix well. Roast in the oven for 20 min or until crispy.

photo

3 Fry onion

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the butternut squash and onion, and fry with a pinch of salt for 5 min. Add the garlic, ginger, the remaining chilli powder (spicy!), garam masala, coriander, cumin, turmeric and black pepper. Fry for 2 min further. 

photo

4 Add and stew

Add the measured watervegetable stock cube and coconut milk. Bring to a simmer, cover with a lid and reduce the heat to low. Simmer for 20 min until the squash is soft. 

photo

5 Boil rice

Meanwhile, add the brown rice, water and salt to a pot and bring to a boil. Cook for 25 min or until the rice is tender.

photo

6 Puree and season

Using a hand-held blender, blitz the curry sauce until smooth. If it looks too thick, add a splash of water. Season with a generous squeeze of lime juice. Slice the remaining lime into wedges. Serve the curry over the rice and sprinkle with the crispy chickpeas. Garnish with the fresh coriander leaves and a wedge of lime.

Tips for fussy eaters

Go easy on the chilli powder, or prepare a separate, milder batch for them.

Pro tip

Alternatively, roast the chopped pumpkin with a drizzle of olive oil in a 200°C oven for 25 min. Once roasted, add it to the curry.

Ingredients

Number of people

Curry sauce

Butternut squash 600 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Garam masala 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Turmeric powder 2 Grams
Black pepper 0.5 Tsp
Water 100 ML
Vegetable stock cube 0.5 Pieces
Coconut milk 400 ML
Lime 2 Pieces
Fresh coriander 15 Grams

Rice

Brown rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Roasted chickpeas

Chickpeas 240 Grams
Vegetable oil 1 Tbsp
Chilli powder 2 Grams
Salt 0.5 Tsp
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