Chickpea, Butternut & Kale Curry
A beautiful chickpea, butternut squash & kale curry, a perfect mid-week treat.
Servings Prep Time
2People 15Minutes
Cook Time Passive Time
45Minutes 1Hour
Servings Prep Time
2People 15Minutes
Cook Time Passive Time
45Minutes 1Hour
Ingredients
Instructions
  1. Heat 1 tbsp oil in a saucepan, add thinly sliced red onion and add curry powder and spices to the oil and onions, stir and let cook for 5 mins, add a little water to form a paste.
  2. Add a chopped stock cube to the bubbling paste in the saucepan with a little more water, then cook for 3 minutes, stir in cubed squash and chickpeas, stir and combine.
  3. Add 350 ml of boiled water to the mix and bring to a boil, add tomato passata too and stir to combine. Let cook uncovered for 5 mins.
  4. Chop up 50g of cream of coconut into small cubes, then add to the sauce, stir in to dissolve, bring to a boil, cover and simmer for 20-30 minutes.
  5. Keep an eye on the curry, stir every 5-10 minutes, ensuring the bottom doesn’t stick. once cooked for 30 minutes, add thinly sliced kale and cook for another 3-5 minutes.
  6. Curry should be thick and aromatic, try and taste for ideal salt and spice balance. Serve alongside rice, salad, onion bhajis or vegan naan bread!