BUTTERNUT SQUASH AND CHICKPEA CURRY

2015-03-06
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Vital Statistics

Preparation Time

25 minutes

Cooking Time

15 minutes

Serves

4

Ingredients

  • 1 tbsp oil
  • 2 onions, finely chopped
  • 6 tsp Bart Yellow Thai Curry Paste
  • 2 tsp Bart Lemon Grass in Sunflower Oil
  • 1 butternut squash, peeled, de-seeded & cut into 2cm cubes
  • 250ml vegetable stock
  • 400ml Coconut Milk
  • 400g chickpeas, drained & rinsed
  • juice of 1 lime
  • 4 tsp Bart Coriander in Sunflower Oil
  • salt & pepper
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    1. Heat the oil in a saucepan, add the onions and cook gently until soft. Add the curry paste and lemon grass, then stir for a minute of two until fragrant.
    2. Add the squash and stir to coat with the paste.Pour in the stock and coconut milk and bring to a simmer. Add the chickpeas and cook for 10-15 minutes until the squash is tender.
    3. Stir in the lime juice and coriander and season with salt and pepper.Serve with rice or naan bread.

 

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