Butternut squash, chickpea & spinach curry

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Butternut squash, chickpea & spinach curry

A warming and delicious veggie curry

25 minutes

Serves 2

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

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.

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

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

CALORIES: 254

FAT: 5.1g

5 A DAY: 5.5

SALT: 0.7g

SUGAR: 16.8g

Method

  1. 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.
  2. 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.
  3. Stir in the spinach, then cover and allow the heat of the pan to wilt the leaves.
  4. Remove from heat and serve immediately with brown basmati rice.

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


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