Chickpea & Butternut Squash Curry
Ingredients
- 1 tbsp. (15 ml/0.5 fl. oz.) extra virgin coconut oil
- 300g (10.6 oz.) chickpeas, cooked
- 1 large onion, cut into chunks
- 1/4 bunch of fresh coriander (cilantro), chopped
- 300g (10.6 oz.) pumpkin/butternut squash, cut into smaller pieces
- 2 tbsp. vegan green curry paste, gluten free, or to taste
- 1 tbsp. of gluten free tamarind paste
- 3/4 cup (180 ml/6 fl. oz.) light coconut milk
- 3/4 cup (180 ml/6 fl. oz.) water
- 1 tbsp. coconut nectar
- 100g (3.5 oz.) green beans (string/snap beans)
- 1/2 bunch fresh coriander (cilantro) leaves, roughly chopped
- 1 lemon, cut into generous wedges.
Instructions
- Heat half of the oil in a large frying pan over medium-high heat.
- Once the oil is hot add the chickpeas.
- Sauté until the chickpeas are nicely browned on most sides. Make sure to stir frequently.
- Once done, transfer the chickpeas to a plate and set aside.
- Heat the remaining oil in the same frying pan.
- Sauté the onions in the pan until they begin to brown.
- Add 1/2 bunch of coriander and sauté for another few minutes.
- Add the pumpkin, and toss to coat.
- Add the curry paste and cook for another few minutes. Stir often.
- Add the tamarind paste, coconut milk, vegetable stock, coconut nectar and chickpeas.
- Let it simmer uncovered until pumpkin is almost tender.
- Add the green beans and let simmer until sauce thickens.
- Once the sauce has thickened garnish generously with coriander. Enjoy!
Notes
Bring the other two serves for lunch over the next two days. You can put leftover chickpeas into the freezer and use for another dish at a later date.
Add unlimited greens on Low Carb Day or when serving with rice. Serve 125g of long grain or brown rice or half a packet of pre cooked rice and store it for another meal in the week.
