Butternut Squash & Chickpea Curry

VEGAN | GLUTEN-FREE | DAIRY-FREE

Serves 6

Butternut squash curry is such a staple meal – it’s so easy to make and doesn’t take long, plus the butternut squash is a great source of dietary fibre and vitamin A. Dietary fibre is important for a healthy gut vitamin A is required by the body for many reasons, including for optimal eye-health and for healthy skin.

As well as being incredibly tasty, it’s also really filling and you can also sprinkle the top with seeds (pumpkin, sesame, sunflower) for additional crunch.

Ingredients

• 1 butternut squash
• 1 white onion
• 1 red chilli
• 1 can chickpeas
• 2 tins tomatoes
• 1 can coconut milk
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp coconut oil for frying

Method

1. Chop the onion and chilli (don’t deseed) finely and peel and deseed the butternut squash before cubing into 1inch pieces.
2. Heat the coconut oil in a thick-bottomed saucepan before stirring in the onion, chilli and spices for a few minutes.
3. Add in the butternut squash and stir until coated with the spices and oil and softened. This should take about 5 minutes. If you need to, add in a splash of water to keep the contents of the saucepan ‘wet’.
4. Add in the tins of tomato and chickpeas and simmer for 20 minutes.
5. Add in the coconut water and heat for another 10 minutes.
6. Serve with brown rice or on top of spiralised courgette for an even healthier version.
7. Eat immediately.