Butternut Squash and Chickpea Curry
Butternut squash and chickpeas seasoned with fresh garlic, ginger and warming spices. Only 225 calories per serving!
Servings: 4 people
Calories: 337kcal
Ingredients
- 1 onion finely chopped
- 1 tbsp sunflower oil
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1 tbsp garam masala
- 1/2 tsp ground turmeric
- 2 cm fresh ginger root finely chopped
- 3 garlic cloves finely chopped`
- 400 grams tinned plum tomatoes
- 1 tbsp tomato puree
- 750 grams butternut squash peeled and cubed
- 400 gram tinned chickpeas drained and rinsed
- Shetland sea salt to taste
- freshly ground black pepper to taste
Instructions
- Heat 1 tbsp sunflower oil in a medium-sized saucepan over medium-high heat.
- Finely chop 1 onion and fry for 3-4 minutes, stirring frequently.
- Toast and crush 1 tsp whole cumin seeds and 1 tsp whole coriander seeds in a small mortar and pestle. Add them to the cooked onion along with the 1 tbsp garam masala, 1/2 tsp ground turmeric, 2 cm fresh ginger root, grated, and 3 garlic cloves, finely chopped. Season to taste with Shetland sea salt and freshly ground black pepper. Fry for another minute or so.
- Add 400 grams tinned plum tomatoes and 1 tbsp tomato puree and bring to a gentle simmer.
- Add 750 grams butternut squash, peeled and cubed, and stir to coat well.
- Simmer gently for 40 minutes.
- Rinse and drain 400 gram tinned chickpeas and add to the pot. Check the squash's tenderness. Simmer for 10-20 minutes more, depending on whether your squash needs more or less time.
- Serve with a spoonful of low-fat yoghurt, fresh coriander leaves and a squeeze of lemon juice.
Nutrition
Calories: 337kcal | Carbohydrates: 62g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 151mg | Potassium: 1335mg | Fiber: 14g | Sugar: 15g | Vitamin A: 20201IU | Vitamin C: 53mg | Calcium: 193mg | Iron: 6mg