Try this chickpea and squash coconut curry for a healthy, vegetarian midweek meal. Alpro coconut milk has less saturated fat and calories than regular
Ingreadient
- 1 onion, chopped
- 1 garlic, peeled
- thumb-sized piece ginger, peeled and chopped
- 1 red chilli, diced
- 1tsp groundnut oil
- ½ tsp turmeric
- 1tsp ground coriander
- 1tsp ground cumin
- 1tsp garam masala
- 400g butternut squash, peeled and diced
- 400 chickpeas, rinsed and drained
- 400ml half-fat coconut milk or alpro coconut milk alternative
- 200ml vegetable stock
- 150 baby spinach
- 1 lime, plus wedges to serve
Direction
- Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
- Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
- Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.
- Stir in the spinach until wilted, and squeeze in the lime juice to serve.
