Name: Chickpea and Butternut Squash Curry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 400 ml coconut milk; 250 ml vegetable stock; 450 g butternut squash; 2 tbsp rapeseed or sunflower oil; 1 tsp ground turmeric; small bunch fresh coriander; 2 tsp lemongrass paste; 1 onion; 1 lime; 3 garlic cloves; 1-2 birds eye chillis; 400 g tinned chickpeas; 1 tbsp ginger

Chickpea Curry

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This creamy and fragrant chickpea and butternut squash curry is packed with flavour and straightforward to make with step-by-step photos. Make it as mild or as spicy as you like!

Gluten Free

Lactose Free

Vegetarian

Vegan

Non Dairy Milk

milliliter

coconut milk

Stocks & Broths

vegetable stock

Fresh Vegetables

gram

butternut squash

Oils

rapeseed oil

Seasonings

ground turmeric

fresh cilantro

lemongrass paste

onion

Fresh Fruit

lime

garlic

thai chili

Beans & Legumes

garbanzo beans

fresh ginger

Added Sugar

Sugar

Total monounsaturated fatty acids

Calories

Calcium

Minerals

Vitamin A

Vitamins

Vitamin B6

Choline

Dietary Folate Equivalents

Total polyunsaturated fatty acids

Selenium

Vitamin K

Beta-carotene

Trans fatty acids

Vitamin E

Alpha-carotene

Beta-cryptoxanthin

Water

Carbohydrates

Protein

Dietary Fiber

Saturated Fat

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Lutein+zeaxanthin

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Velvety Pumpkin Spice Chickpea Curry

Chickpea and Butternut Squash Curry

Dairy

Meal

Produce

Baking Goods

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