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.
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.
