Recipes
Chickpea, kale and butternut squash curry
A vibrant vegan curry that brings a burst of flavour and a pop of colour.
A vibrant vegan curry that brings a burst of flavour and a pop of colour.
Cook: 30 Mins
Serves: 8
Price: £0.89 per serving
Nutritional Information
Each 250g serving contains
Energy
2590kj
248kcal
2590kj
248kcal
12%
Fat
11.8g
11.8g
Med
17%
17%
Saturates
6.8g
6.8g
High
34%
34%
Sugars
7.8g
7.8g
Low
9%
9%
Salt
0.45g
0.45g
Low
8%
8%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1036kj/248kcal
Typical energy values per 100g:
1036kj/248kcal
Ingredients
1tbsp olive oil
2 onions, finely diced
2 garlic cloves, crushed
1 thumb-sized piece of ginger, peeled and finely chopped
2tsp turmeric
1tsp chilli powder
3tsp medium curry powder
700g bag Asda Frozen Butternut Squash Chunks
2 x 400g tins Asda Just Essential Chickpeas, drained
2 x 400g tins light coconut milk
120ml vegetable stock, using one low-salt stock cube (vegan if needed)
3 large handfuls Asda kale
Flatbreads, optional
Naans, optional
Cooked basmati rice, optional
Fresh coriander, optional
Method
1
Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger and cook for 6–7 minutes until soft. Add the turmeric, chilli powder and curry powder and cook, stirring, for 2 mins to bring out the flavour.
2
Tip in the butternut squash chunks, drained chickpeas, coconut milk, stock and kale. Season well with salt and pepper, bring to the boil and leave to cook for 20–22 mins until the squash is tender. Once cooked, remove from the heat, check the seasoning and enjoy.
3
If planning to freeze, leave to cool before adding to a labelled freezer bag.
4
To eat, remove from the freezer and leave to fully defrost in the fridge overnight before adding to a saucepan and reheating until piping hot.
5
Cook’s tip; when peeling the ginger, use a teaspoon to rub off the skin!
6
Leftover tip; Serve leftovers in a wrap for a great work lunch.