This simple, flavoursome butternut squash & chickpea curry is perfect for this time of year. Suitable for the whole family. If serving to under 1s, chop the veg in finger food friendly pieces and give the chickpeas a little squeeze to flatten them out. This is just a suggestion, you can of course serve as you wish.
- Butternut squash a great source of fibre, vitamins A, C, E and B vitamins and minerals such as calcium, magnesium, and zinc.
- Chickpeas are a great source of iron, protein and fiber. They also contain vitamin B-6 & K, folate, phosphorus, zinc, copper, manganese, choline, and selenium.
- Black Kale. Kale is the ultimate superfood. Packed full of vitamins and minerals, it really is a nutritional powerhouse. Vitamins A,C,K,B1,B2,B-6, manganese, calcium, copper, potassium, magnesium and iron.
- Ground cumin, coriander, turmeric and garam masala, chopped tomatoes (a little extra vitamin C to help absorb the iron from the chickpeas).
INGREDIENTS
1 large onion finely chopped
2 cloves of garlic finely chopped
1 butternut squash peeled and cubed
1 tin of chickpeas drained
200g of black kale (can use curly kale or spinach)
splash of oil (rapeseed or olive)
2tsp each of garam masala, coriander, turmeric and coriander
1tsp of cumin, 1 tin of chopped tomatoes
small pinch of salt and pepper
METHOD
Using a large pot with a lid heat a splash of oil over a medium heat.
Gently fry the onions for 2mins, add the butternut squash and garlic, fry for 1min.
Add all the spices and fry for 1min.
Add the tomatoes and using the tin add 2 tins of water (add more or less depending on how saucy you like your curry).
Bring to the boil, cover and simmer for 30mins.
Add the kale, bring back to the boil, recover and simmer for 10-15mins.
Serve with rice and naan (if you like)
Eat. Enjoy
If you love this butternut squash & chickpea curry, why not try another recipe to help fight off the cold and flu season, like my Chicken Soup.