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Butternut Squash, Coconut, Chickpea Curry With Toasted

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

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Butternut Squash, Coconut,Chickpea Curry With Toasted Coconut Flakes

Butternut Squash, Coconut, Chickpea Curry With Toasted Coconut Flakes, anyone?

Suitable for vegetarians and vegans, Gluten Free, Wheat Free, Soy Free, Egg Free

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:

1.) Dry fry the seeds in a non-stick frying pan until they turn golden.

2.) Place in a grinder and process to form a powder.

3.) 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.

4.) Heat the coconut butter in a large non-stick frying pan.

5.) Sauté the onion for 2 minutes until lightly coloured.

6.) Add the chilli paste to the pan and cook until most of the liquid has evaporated.

7.) Stir in the garam masala, coconut milk and tomatoes with the butternut squash.

8.) Bring to a boil, then lower the heat and simmer for 15 minutes.

9.) Add the red pepper, green beans, chickpeas and cook for a further 5 minutes.

10.) 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

Recipe and photo credit by –  Essential Trading

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Butternut Squash, Coconut,Chickpea Curry With Toasted Coconut Flakes

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2 responses to “Butternut Squash, Coconut, Chickpea Curry With Toasted”

  1. Francesca R says:

    Thanks for this receipe! My hubby is coeliac so it's very useful! I am following back!

  2. Thanks for the comment Francesca, hope he likes it 🙂

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