Roasted Butternut Squash Chickpea Curry with Rice
Roasted butternut squash chickpea curry with rice is a warm, comforting dinner.
Nutrition per serving
Protein per 100 kcal: 3.3g · Energy from macros: 13% protein / 53% carbs / 33% fat
Ingredients
- 500g butternut squash, peeled and diced
- 240g chickpeas, drained
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 400ml coconut milk
- 200g basmati rice
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp cumin
- 0.5 tsp turmeric
- 400g chopped tomatoes
- 1 tbsp tomato paste
- Fresh coriander leaves
- Salt
- Pepper
- Lemon wedges, to serve
Instructions
Cook the basmati rice until fluffy and set aside. Saute the onion in olive oil for 5 minutes until soft.
Add the garlic, ginger and spices, and cook for 1 minute until fragrant. Add the squash, tomatoes, tomato paste, coconut milk and chickpeas.
Simmer for 25 minutes until the squash is tender. Season with salt and lemon, and serve over rice garnished with coriander.
Roasted butternut squash chickpea curry with rice is a warm, comforting dinner — tender golden squash cubes and chickpeas in a creamy coconut milk sauce spiced with curry powder, cumin and turmeric, served over fluffy basmati rice with fresh coriander and lemon wedges. A hearty, high-fiber plant-based plate, ready in about 45 minutes.
