Prep Time:15 mins
Understanding food allergies and intolerances
Thai butternut squash curry
Cooking Time:40 mins
Serves:4 Adults
Cost:Low
This vegetarian curry is a delicious and healthy take on the typical Indian takeaway dish. A great dinner for when the evenings are colder and you just want something comforting.
About this recipe
This recipe was developed by Safefood nutritionists.
Ingredients
- 10 ml / 2 teaspoons vegetable oil
- 2 tablespoons Thai red curry paste
- 2 cm piece fresh ginger, finely chopped or grated
- 2 cloves garlic, peeled and finely chopped or crushed
- 3 medium-sized onions, peeled and finely diced
- 1 red pepper, de-seeded and diced
- 1 butternut squash, peeled, de-seeded and diced
- 500 ml water
- 400g tin low-fat coconut milk
- 1 large tin of chickpeas, drained
- 1 bunch of fresh coriander, chopped
- 1 lime, juiced
- 60 g basmati rice per person
Method
- Heat the oil in a large non-stick pan.
- When hot, add the curry paste, garlic, ginger, onions and red pepper and cook for 10 minutes until the vegetables are soft.
- Add the butternut squash and the water, bring to the boil before turning down the heat to low and simmering for 20 minutes.
- After your curry has simmered for 20 minutes, add the coconut milk and chickpeas, and cook for a further 5 to 10 minutes.
- Cook the rice according to packet instructions (60g portion per person).
- Add the lime juice and coriander just before serving with the rice.
What you will need
- Cheese grater
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Vegetable peeler
- Wooden spoon
Serving suggestions
Mix through spinach leaves near the end to add a pop of colour to your dish. For extra fibre, serve with wholegrain basmati rice.
"This dish is suitable for freezing. Just make sure to cool before freezing in portions."
"For extra flavour, roast the butternut squash in the oven before adding to the curry."
