Butternut squash, chickpea & spinach curry

A warming and delicious veggie curry

1 ratings

25 minutes
Serves 2
5.5 of 5 a day

Nutrition: Per serving

Kcal254
Fat5.1g
Salt0.7g
Sugar16.8g

Butternut squash, chickpea and spinach curry

Recipe by: World Cancer Research Fund | cancer and nutrition experts

You can also make this recipe in a slow cooker. Heat the oil in a frying pan and cook the onion until softened. Transfer the onion and the remaining ingredients – excluding the stock and the spinach – into the slow cooker, stir and cover. Cook for around 6 hours on low. Add a small amount of the stock 30–60 minutes before the end of cooking if the curry is too dry. Prepare the rice as instructed before serving.

Ingredients

2 teaspoons vegetable oil
1 small red onion, chopped
300g butternut squash, diced
1 red pepper, diced
1 teaspoon medium curry powder (or to taste)
1 x 227g can chopped tomatoes
1 x 210g can chickpeas in water, drained and rinsed
175ml reduced-salt vegetable stock
Freshly ground black pepper
80g spinach leaves

Method

Heat the oil over a medium heat in a non-stick saucepan. Add the onion, butternut squash and red pepper. Cook for 5–10 minutes, stirring regularly, until the vegetables soften.
Add the curry powder, stir and cook for 1 minute.
Then add the tomatoes, chickpeas, stock and black pepper. Bring to the boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.
Stir in the spinach, then cover and allow the heat of the pan to wilt the leaves.
Remove from heat and serve immediately with brown basmati rice.

Try sweet potatoes in place of butternut squash for an equally tasty dish