Indian-spiced Roast Butternut and Chickpea Curry
TM6 TM5

Indian-spiced Roast Butternut and Chickpea Curry

4.7 (46 ratings)

Ingredients

  • 850 g butternut squash, peeled, cut in pieces (2-3 cm)
  • 15 g fresh coriander, 5 g stalks, cut in pieces, and 10 g leaves, roughly chopped, plus extra for garnishing
  • 30 g olive oil
  • 1 tsp cumin seeds
  • ¼ tsp chilli flakes
  • 1 ½ tsp fine sea salt
  • ¾ tsp ground black pepper
  • 250 g basmati rice (see tip)
  • water, for cooking rice
  • 1 garlic clove
  • 120 g onions, quartered
  • 15 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 1 tsp garam masala
  • 1 tsp chilli powder, mild
  • 1 tsp curry powder, medium
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
  • 400 g tinned coconut milk
  • 400 g tinned chopped tomatoes
  • 250 g ready-to-eat Puy lentils (1 pouch)

Nutrition
per 1 portion
Calories
2131 kJ / 508 kcal
Protein
14 g
Carbohydrates
64 g
Fat
19 g
Saturated Fat
12 g
Sodium
626 mg

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