Butternut Squash Khmer Chickpea Curry Soup

Name: Butternut Squash Khmer Chickpea Curry Soup with Coriander and Lime
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 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; 200 milliliter(s) Coconut Milk; 15 milliliter(s) Soy Sauce; 1 bunch(es) Coriander; 1.5 tsp Sugar; 200 milliliter(s) Water for the Curry

with Coriander and Lime

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Rich in flavour and deeply comforting, this veggie version of the Cambodian classic khmer curry uses squash and chickpeas instead of the usual chicken! We're using red Thai style paste to start the base of the curry as it shares many of the same ingredients as Cambodian khmer, then adding turmeric for the golden glow associated with khmer.

Tags:

Calorie Smart

•Veggie

•Low Carb

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

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.

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

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: 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)2463 kJ

Energy (kcal)589 kcal

Fat31.8 g

of which saturates20.3 g

Carbohydrate55.3 g

of which sugars23.7 g

Dietary Fibre15.8 g

Protein16.8 g

Salt4.2 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

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 butternut chunks 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.

Meanwhile, drain and rinse the chickpeas in a sieve.

Trim the green beans, then cut into thirds.

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

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

Once 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.

Once fragrant, 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 (stalks and all).

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

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

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