Butternut Squash Curry

Name: Butternut Squash Curry with Crispy Chickpeas and Brown Rice
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 30 Grams of Ginger; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Garam masala; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 2 Grams of Turmeric powder; 1 Tsp of Black pepper; 100 ML of Water; 1 Pieces of Vegetable stock cube; 400 ML of Coconut milk; 2 Pieces of Lime; 15 Grams of Fresh coriander; 150 Grams of Brown rice; 350 ML of Water; 1 Tsp of Salt; 240 Grams of Chickpeas; 1 Tbsp of Vegetable oil; 2 Grams of Chilli powder; 1 Tsp of Salt

with Crispy Chickpeas and Brown Rice

Creamy, sweet and savoury. Yum!

Cals 974 · Prot 22 · Carbs 158 · Fat 38

Vegan

45 min

Butternut Squash Curry with Crispy Chickpeas and Brown Rice

Creamy, sweet and savoury. Yum!

Cals 974 · Prot 22 · Carbs 158 · Fat 38

Vegan

Ingredients

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 15*

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

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)	4075 / 974
Fats (g)	37.5
of which saturated (g)	20.9
Carbohydrates (g)	158
of which sugars (g)	11.7
Fibers (g)	21.8
Proteins (g)	21.7
Salt (g)	1

*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 vegetables

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

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.

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.

4 Add and stew

Add the measured water, vegetable 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.

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.

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.

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