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Butternut and Chickpea Curry
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Butternut and Chickpea Curry

Butternut and Chickpea Curry

with Spinach and Brown Rice

We love a good Butternuet & Chickpea Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:
Low Salt
Under 550 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

150

Brown Basmati Rice

1

North Indian Style Spice Mix

200

Light Coconut Milk

½

Green Chilli

1

Onion

2

Ground Cumin

½

Chickpeas

1

Garlic Clove

2

Ground Turmeric

300

Diced Butternut Squash

½

Nigella Seeds

1

Vegetable Stock Powder

½

Ginger

125

Baby Spinach

1

Coriander

Not included in your delivery

150

Water for the Curry

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Nutritional information

Energy (kcal)515 kcal
Energy (kJ)2155 kJ
Fat12 g
of which saturates6 g
Carbohydrate84 g
of which sugars15 g
Protein16 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Roast the Butternut
1

Preheat your oven to 200°C. Pop the diced squash onto a baking tray and sprinkle over half of the ground cumin, add a drizzle of oil and season with salt and pepper. Toss to coat the squash well, then arrange in a single layer. Pop on the top shelf of the oven and cook for 25-30 mins, until tender and golden. Turn halfway through cooking.

Cook the Rice
2

Bring a large saucepan of water to the boil with a pinch of salt, for the rice. When boiling, stir in the brown rice and half the stock powder. Bring to the boil again and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat. Cover with a lid to keep warm.

Prep
3

While the rice cooks, halve, peel and chop the onion into small pieces. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop. Drain and rinse the chickpeas in a sieve.

Start the Curry
4

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, cook until soft, stirring occasionally, 3-4 mins. Stir in the ginger, garlic, ground turmeric, North Indian style curry powder, remaining cumin and as much chilli as you dare. Cook for 1 minute. Stir in the chickpeas to coat in the mixture, then add the coconut milk, water (see ingredients for amount) and remaining stock powder to the pan.

Simmer the Curry
5

Bring the curry to the boil then reduce the heat and cover with a lid. Simmer until thick and creamy, stirring occasionally, 8-12 mins. When cooked, stir in the spinach one handful at a time and gently stir until wilted.

Serve
6

Once everything is ready, stir the roasted squash and half the coriander through the curry and season to taste with salt and pepper if needed. Stir the nigella seeds through the rice. Serve the rice and curry in bowls. Sprinkle over the remaining coriander. Enjoy!