Just because you are a vegetarian or want to try out a meat-free meal does not mean that the meal should be flavourless!
Sometimes it’s nice not to worry about meat and vegetarian recipes are so often perceived to be boring which is definitely not the truth. Today we’re cooking a fabulous butternut squash curry with chickpeas and wholegrain rice, which is sure to hit the spot as far as comfort food goes. This recipe serves four people.
Ingredients
One tablespoon of olive oil
Three large tablespoons of red Thai curry paste
Two large onions finely chopped
5 crushed cardamom pods
One teaspoon of cumin
One teaspoon of turmeric
One large butternut squash (seeds removed and cut into chunks)
250mls of vegetable stock
400mls of coconut (swap for reduced fat coconut milk if you prefer)
400 grams of canned chickpeas
One lime
Mint leaves
Method
In a large saucepan, heat the olive oil on a medium heat before tossining in your diced onions.
Add the curry paste, cumin and turmeric and stir.
Next add your chopped butternut squash.
Stir before adding the vegetable stock and coconut milk and bring everything to the boil.
Reduce to a simmer and cook for 20 minutes or until the butternut squash is tender.
Squeeze the juice of one lime into the curry and serve on a bed of wholegrain rice.
Garnish with mint leaves, line wedges and a dollop of natural yoghurt.
