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Butternut Squash & Chickpea Curry

#1
Butternut squash and chickpea curry
1 large chopped onion
2 garlic cloves crushed
2 tbsp korma curry paste
1 tin drained chick peas
1 tin chopped tomatoes (both 400g tins)
1/2 tin low fat coconut milk
800g butternut squash cut into chunks
300ml veg stock
coriander

I pointed this at 12.5 for whole recipe but my coconut milk wasn't low fat so could be less. Made 3 very generous portions but is meant to serve 4.

Spray pan with 0 point oil spray and fry onion for approx 5 minutes. Add garlic and fry for further 1/2 mins. Add curry paste and fry for 1 minute. Add butternut squash, chick peas, coconut milk, chopped tomatoes and stock to pan, bring to boil and simmer for 20 minutes. Add coriander to pan just before serving.

Just had it tonight and it was lovely, what a fantastic recipe!!!
 
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