One-pan Butternut Squash Curry
A colourful, nutritious and quick meal with butternut squash, chickpeas and spinach cooked in ginger, garlic and coconut curry sauce. We recommend making a double batch and freezing for a lazy day.
Substitutes?
- No olive oil? Use coconut oil instead.
- No butternut squash? Try with a mixture of other vegetables such as carrot and parsnip.
- No kale? Use spinach instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
½ Butternut squash
2 Garlic cloves
1 tbsp Ginger (fresh )
2 tbsp Olive oil
1 tbsp Curry powder
1 tsp Ground turmeric
1 Can coconut milk (400 ml)
Can chickpeas (drained and rinsed)
300 ml Vegetable stock
Salt & pepper
a bunch of Kale leaves (roughly chopped )
150 g Rice
Recipe:
- Peel, deseed and cut the butternut into small chunks of 2 cm. Chop the garlic cloves, grate the ginger.
- Add the oil to a frying pan over medium heat. Pan fry the butternut, onion, ginger, and garlic for 2-3 minutes.
- Add the curry powder and turmeric into the same pan and fry for 2 minutes. Season with salt and pepper.
- Add the chickpeas, stock and coconut milk. Bring to a boil, then reduce the heat and simmer covered for 15 minutes, or until the butternut is tender. Turn off the heat, mix in the kale to wilt in the heat.
- Rinse the rice under cold water, until the water comes out clear. Tip 150 g of rice into a pan. Add 300 ml water (double the volume of water to rice), plus a generous pinch of salt. Bring to a boil, stir once and put a lid on. Turn the heat down to as low as possible and simmer for 10 minutes. Do not take the lid off. Try a grain of rice after 10 minutes, and keep cooking for another couple of minutes if it isn’t quite ready, then turn the heat off. Fluff the rice with a fork.
How to store
Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 2 months.
