Healthy pulse curry

Name: Healthy pulse curry
Ingredients: 1 medium sized butternut squash; 2 tsp olive oil; 1/2 an onion finely chopped; 1 clove garlic, sliced; 10g fresh ginger, grated; 2 tbsp Thai red curry paste; 1 tsp curry powder; 200g tinned tomatoes; 400g tinned coconut milk; 400g chickpeas, soaked and pre-cooked; 80 – 150g leafy greens – kale, chard, bokchoy, spinach for example; 200g parrot fish or red snapper; 2 tbsp tamari (or soy sauce); 100g fresh or frozen peas; 15g fresh coriander; lime juice, to taste and basil to garnish (optional)

Healthy pulse curry

Course: Recipes, Main

This is a rich, creamy curry with yummy chickpeas.

INGREDIENTS

1 medium sized butternut squash
2 tsp olive oil
1/2 an onion finely chopped
1 clove garlic, sliced
10g fresh ginger, grated
2 tbsp Thai red curry paste
1 tsp curry powder
200g tinned tomatoes
400g tinned coconut milk
400g chickpeas, soaked and pre-cooked
80 – 150g leafy greens – kale, chard, bokchoy, spinach for example
200g parrot fish or red snapper
2 tbsp tamari (or soy sauce)
100g fresh or frozen peas
15g fresh coriander
lime juice, to taste and basil to garnish (optional)

Directions

Start by cutting the butternut squash in half, deseeding it and roasting until soft.
Once cooked, scoop out the flesh – you could keep the rest to make a nice ‘bowl’ in which to serve your curry.
Place a frying pan over a high heat.
Add olive oil, onion, garlic, ginger, thai curry paste and curry powder and stir for 2 – 3 minutes, until fragrant.
Add the chopped tomatoes, coconut milk, chickpeas and and the butternut squash flesh. Reduce the heat to a gentle simmer for 10 – 15 minutes.
Add the leafy greens (and fish, if using) and continue stirring for 3 minutes or until greens and fish are almost cooked.
Add the tamari (or soy sauce), peas and coriander. Taste and season.

Squeeze in some lime juice and spoon into a bowl (or your baked butternut case!), garnish with basil and serve warm.

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