Butternut & Chickpea Curry

This is a super easy, vegan recipe for a dinner time curry. You can make it as spicy as you'd like by choosing whether or not to add in the red chilli. Adding a squeeze of lemon as you serve creates a wonderful flavour and you can top it with almonds or pine nuts to get a little more protein into the meal. I hope you love this quick and easy meal as much as I do!

Serves 4 | Total Time: 90 minutes | Easy

Ingredients:

1 tbsp vegetable oil

1 red onion, chopped

4-5 cloves garlic, crushed

Tumb-sized piece of root ginger, finely chopped or grated

1 tsp garam masala

1tsp salt

½ tsp cumin

½ tsp turmeric

2 tsp curry powder

1 fresh red chilli, chopped (optional)

400g tin coconut milk

400g tin chopped tomatoes

200g tomato passata/pureed tomato

1 butternut squash, peeled and deseeded

400g tin chickpeas

200g spinach

1 tbsp plain greek yoghurt

To serve: handful of coriander, rice, naan bread, lemon, toasted pine or almond nuts

Method

Be sure to cook your rice, naan bread or other sides accordingly and with enough time for serving.

1. Heat the vegetable oil in a large saucepan. When hot, add the red onion, crushed garlic and ginger. Fry on a medium heat for 5 minutes

2. Next, add the garam masala, salt, cumin, turmeric, curry powder and optional red chilli. Stir frequently and continue to cook on a medium heat until the onions have softened,

3. Add in the coconut milk, chopped tomatoes and tomato passata. Stir the mix and bring to a boil.

4. Once boiling, add the butternut squash and chickpeas. Bring to a medium-low heat, cover the pot with a lid and allow to simmer for 30 minutes or until the butternut squash is soft. Be sure to check and if the sauce is burning or reducing too rapidly, reduce the heat and add some water.

5. Once the butternut squash is softened, remove the lid and add in the spinach greek yoghurt. Stir before cooking for another 10-15 minutes without the lid so that the sauce thickens.

6. Taste the curry sauce and season further if necessary then, remove from heat for serving.

7. If you are adding nuts, place these in a pan over heat for a few minutes until toasted

8. Serve the curry with the sides of your choice. Top with coriander, a squeeze of fresh lemon and nuts.

I am not a full time vegan or vegetarian, however, I do want to reduce my animal produce intake and recipes like this make it so easy! Packed with flavour, filling and quick to make - Hope you enjoy!

Natasha x