Squash Chicken and Chickpea Curry

Name: Squash Chicken and Chickpea Curry
Cuisine: Asian, Indian
Ingredients: 400g chicken cooked; 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

5 steps

Updated at: Thu, 17 Aug 2023 04:00:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories295.4 kcal (15%)

Total Fat17.1 g (24%)

Carbs22.3 g (9%)

Sugars5.3 g (6%)

Protein14 g (28%)

Sodium279.2 mg (14%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

400gchicken

1 clovegarlic

piece, peeled and chopped

1red chilli

diced

groundnut oil

½ tspturmeric

1 tspground coriander

1 tspground cumin

1 tspgaram masala

400gbutternut squash

peeled and diced

400gchickpeas tin

rinsed and drained

400mlhalf-fat coconut milk

or alpro coconut milk alternative

200mlvegetable stock

150gbaby spinach

1lime

plus wedges to serve

Instructions

Step 1

Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.

Step 2

Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.

Step 3

Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.

Step 4

Stir in the spinach until wilted, and squeeze in the lime juice to serve.

Step 5

Stir in cooked chicken