Butternut squash curry with chickpeas

Name: Butternut squash curry with chickpeas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 2 tbsp black mustard seeds; 1 tbsp cumin seeds; 12 cardamom pods, split; handful of curry leaves; 2 large onions, chopped; 5 garlic cloves, grated; 5cm/2in piece fresh root ginger, finely grated; 2 tsp ground turmeric; 1 tsp ground cumin; 2 tbsp ground coriander; 1 litre/1¾ pint hot vegetable stock; 1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks; 250ml/9fl oz coconut cream; 2 x 400g tins chickpeas, drained and rinsed; 200g/7oz green beans, cut into 2.5cm/1in lengths; 3 x 250g/9oz pouches ready-cooked pilau rice; cucumber, tomato and red onion salad

Instructions

Prep:30minCook:1h

An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt.

Updated at: Fri, 22 Nov 2024 10:32:48 GMT