Chickpea and squash coconut curry

Name: Chickpea and squash coconut curry
Cook time: 50 min
Total time: 50 min
Cuisine: Moroccan, Mediterranean, Southern, European, Greek, American, African
Ingredients: onion 1, chopped; garlic 1 clove, peeled; ginger thumb-sized piece, peeled and chopped; red chilli 1, diced; groundnut oil; turmeric 1/2 tsp; ground coriander 1 tsp; ground cumin 1 tsp; garam masala 1 tsp; butternut squash 400g, peeled and diced; chickpeas 400g tin, rinsed and drained; half-fat coconut milk or alpro coconut milk alternative 400ml; vegetable stock 200ml; baby spinach 150g; lime 1, plus wedges to serve

Instructions

Cook:50min

This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base

Updated at: Sat, 18 Sep 2021 15:26:15 GMT