This is a delicately flavoured curry. Although this curry is quite subtle, it has a great flavour and the butternut squash goes well with the chickpeas and beans. This curry is full of fibre, phytonutrients and protein. Serve with brown or cauliflower rice.
| Prep Time | 15 Minute |
| Cook Time | 25 Minutes |
| Servings |
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Ingredients
- 40 g Coriander
- 20 g mint
- 4 Cloves garlic
- 2 Green chillies sliced
- 2 cm Ginger peeled
- 400 ml can coconut milk
- 1 tsp Garam Masala
- 1 tsp Ground turmeric
- 1 Can chick peas
- 500 g Butternut squash, peeled and cut into even sized pieces
- 100 g green beans
- 100 g broccoli florets
- Sea salt and black pepper for seasoning
- Extra coriander to serve
Ingredients
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Instructions
- Put the herbs, chillies, garlic, ginger and coconut milk into a blender and blend until smooth and green.
- Pour mixture into a saucepan and add the spices and season. Add the squash and bring to a simmer. Cook squash until soft - about 25 mins.
- In the meantime steam the beans and broccoli until cooked.
- Add to the chick peas, broccoli and beans to the curry just before serving to blend everything together and to warm the chick peas. Serve garnished with fresh coriander.