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Butternut Squash Khmer Chickpea Curry Soup

Butternut Squash Khmer Chickpea Curry Soup

with Coriander and Lime

Recipe Development TeamPublished on September 13, 2024

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Tags:

Veggie

•Vegan

•Calorie Smart

Allergens:

Wheat

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 carton(s)

Chickpeas

150 grams

Green Beans

1 unit(s)

Lime

2 unit(s)

Garlic Clove**

15 grams

Ginger Puree

75 grams

Red Thai Style Paste

1 sachet(s)

Ground Turmeric

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 bunch(es)

Coriander

Not included in your delivery

1.5 tsp

Sugar

200 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)2175 kJ

Energy (kcal)520 kcal

Fat25.5 g

of which saturates14.4 g

Carbohydrate53.3 g

of which sugars23.9 g

Dietary Fibre16.1 g

Protein15.1 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Zester

•Sieve

•Garlic Press

•Large Frying Pan

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.

2

Meanwhile, drain and rinse the chickpeas.

Trim the green beans, then cut into thirds.

Zest and cut the lime into wedges. Cut and grate the garlic (or use a garlic press).

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, add the green beans and stir-fry until tender, 4-5 mins.

Add the garlic, ginger puree, red Thai style paste, ground turmeric and half the lime zest. Cook until fragrant, 1 min.

4

Stir in the chickpeas, coconut milk, soy sauce, sugar and water for the curry (see pantry for both amounts).

Bring to the boil and simmer until thickened slightly, 4-5 mins.

Meanwhile, roughly chop the coriander.

5

When ready, stir the roasted butternut and half the coriander through the curry. Simmer, 1 min.

Add a squeeze of lime juice, then remove from the heat.

Taste and season with more lime juice, sugar or salt if needed. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!

6

Share the khmer curry between your bowls.

Sprinkle over the remaining coriander.

Serve the remaining lime wedges alongside for squeezing over.

Enjoy!

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