Butternut Squash, Coconut, Chickpea Curry With Toasted

Butternut Squash, Coconut, Chickpea Curry With Toasted Coconut Flakes. Hello friends. So how are you today? Looking for some tasty dinner ideas?

Also, Butternut Squash, Coconut, Chickpea Curry With Toasted Coconut Flakes, anyone? So tasty.

Butternut squash, coconut, and chickpea curry is a vibrant and nourishing dish, perfect for a cosy meal.

Butternut Squash, Coconut, Chickpea Curry With Toasted Coconut Flakes:

A Butternut Squash, Coconut, Chickpea Curry With Toasted Coconut Flakes Recipe. Also, suitable for vegetarians and vegans, Gluten Free, Wheat Free, Soy Free, Egg Free.

The sweetness of roasted butternut squash pairs beautifully with the creamy richness of coconut milk, creating a silky, flavourful base.

Tender chickpeas add protein and heartiness, while spices like cumin, turmeric, and ginger bring warmth and depth to the curry.

The dish is raised with toasted coconut flakes sprinkled on top, adding a delightful crunch and extra layer of coconut flavour. Making this curry a delicious, plant-based option full of texture and taste.

Preparation time: 15 minutes | Cooking time: 25 minutes. Storage: Leftovers will keep in the fridge for up to 2 days

Butternut Squash, Coconut, Chickpea Curry With Toasted Coconut Flakes:

Butternut Squash, Coconut, Chickpea Curry With Toasted Coconut Flakes.

Serves 4

You Will Need:

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1tsp fennel seeds
• 3 large garlic cloves
• Small piece fresh root ginger, peeled and chopped
• 1 red chilli, deseeded and chopped
• 1tsp turmeric
• 1 tomato
• Pinch of sugar
• 2 tbsp Essential virgin coconut oil
• 1 red onion, finely chopped
• 1 tsp garam masala
• 250g / 9oz butternut squash, peeled and chopped into chunks
• 1 red pepper, chopped into chunks
• 225g / 8oz green beans, sliced in half crossways
• 400ml / 14oz can Essential organic coconut milk
• 400g / 14oz can Essential chickpeas, rinsed and drained
• 400g / 14oz can Essential chopped Italian tomatoes
• 1 tsp tamarind paste
• Handful of chopped coriander leaves
• 30g /1oz Essential toasted coconut flakes

Butternut Squash, Coconut,Chickpea Curry With Toasted Coconut Flakes Method:

How to Make:

1. Firstly, dry fry the seeds in a non-stick frying pan until they turn golden. Place in a grinder and process to form a powder.
2. Place the garlic, ginger, chilli, turmeric, tomato and sugar in a food processor with the spice mixture and process with a little water to make a paste.
3. Heat the coconut butter in a large non-stick frying pan.
4. Sauté the onion for 2 minutes until lightly coloured. Add the chilli paste to the pan and cook until most of the liquid has evaporated.
5. Stir in the garam masala, coconut milk and tomatoes with the butternut squash.
6. Bring to a boil, then lower the heat and simmer for 15 minutes. Add the red pepper, green beans, chickpeas and cook for a further 5 minutes.
7. Stir in the tamarind paste, season to taste and scatter with the coriander leaves and coconut flakes to serve.

Nutritional Information:

• Per serving/Per 100g
• Calories: 240kcal Calories: 50kcal
• Protein: 9.2g Protein: 1.9g
• Total Fat: 10.5g of which saturates 5.3g Total Fat: 2.2g of which saturates 1.1g
• Carbohydrates: 28.9g Carbohydrates: 6g

Butternut Squash, Coconut, Chickpea Curry With Toasted Coconut Flakes. Recipe and photo credit by –  Essential Trading. So what do you think? Do you also fancy trying this recipe? Because I do.

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Butternut Squash, Coconut, Chickpea Curry With Toasted Coconut Flakes. Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog. Also, follow along on Facebook for regular updates.

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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