One-pan Butternut Squash Curry
A colourful, nutritious, speedy dish packed with butternut squash, chickpeas and spinach and cooked in ginger, garlic and coconut curry sauce. Why not batch cook and freeze some for later?
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 chop the butternut squash into small chunks, roughly 2cm big. Chop the garlic cloves and 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 to 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 until the squash is tender (about 15 minutes). Turn off the heat and mix in the kale to wilt.
Cook up your rice. Rinse 150g of rice under cold water until the water comes out clear. Tip 150g of rice into a pan. Add 300ml water (use double the volume of water to the 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 - keep cooking for another couple of minutes if it isn’t quite ready - then turn the heat off. Fluff the rice with a fork and dish up.
Serve the curry over the fluffed rice and garnish with fresh coriander and a squeeze of lime. Enjoy!
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.
