Healthy pulse curry
Healthy pulse curry
Course: Recipes, MainThis 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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