This nutritious Butternut squash chickpea curry is the perfect comfort meal, full of spices and healthy ingredients. It is easy to make, vegan and gluten-free and great for meal prep.
- 1 tablespoon sunflower oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- ½ small butternut squash, (600g) peeled and cut into chunk
- 3 garlic cloves, minsed
- 1 small pice of ginger, peeled and grated
- 2-3 tablespoon red curry paste
- 2 tablespoon peanut butter
- 1 (400g 14oz) can of coconut milk
- 1 (400g 14oz) can pasata or chopped tomatoes
- 1 (400g 14oz) can chickpeas, drained and rinsed
- 2-3 cups baby spinach or chopped spinach
- 1 lime, juiced
- salt and black pepper to taste
- Cilantro and peanuts for topping
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Heat the oil in a large pan and add the onion and red bell pepper. Sauté for 5 min or until the onion until it is soft and translucent.
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Add the chopped butternut squash, garlic, ginger and curry paste. Stir well and sauté for a few minutes until fragrant.
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Add the peanut butter and stir well, then add the tomatoes and coconut milk, stir well.
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Add the chickpeas, stir and bring to a simmer. Cook for 10 minutes while stirring a few times. When the butternut squash in cooked and fork tender, add the fresh spinach. Let it wilt down for a minute, then taste the curry, adding more salt and pepper to taste.
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Serve with a fresh squeeze of lime, some chopped cilantro, peanuts and rice.