Butternut Squash and Chickpea Curry | Recipe Cart

Name: Butternut Squash and Chickpea Curry | Recipe Cart
Total time: 65 min
Ingredients: 1 large onion (finely chopped ); 2 tbsp olive oil; 1 thumb-size piece of ginger (peeled and grated); 3 cloves of garlic (minced); 1 tsp finely chopped red chilli; 1 tsp cumin seeds (toasted); 1 heaped tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp Garam Masala; 1 14.5oz can of chopped tomatoes (400g); 2 1/2 cups butternut squash (380g) (peeled and cut into cubes); 1 large green bell pepper (pith and seeds removed then cut into medium chunks); 1 15oz can of chickpeas (420g) (drained ); 2 cups of vegetable stock (400ml); 3 cups of fresh spinach (90g); A small handful of fresh cilantro/coriander (leaves & stems, chopped + more for garnish); 1/2 tsp of sea salt; 1/4 tsp freshly ground black pepper

getrecipecart.com

This vegan butternut squash and chickpea curry is delicious! It's easy to make and is perfect for a tasty weeknight dinner.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

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Ingredients

1 large onion (finely chopped )
2 tbsp olive oil
1 thumb-size piece of ginger (peeled and grated)
3 cloves of garlic (minced)
1 tsp finely chopped red chilli
1 tsp cumin seeds (toasted)
1 heaped tsp ground turmeric
1 tsp ground coriander
1/2 tsp Garam Masala
1 14.5oz can of chopped tomatoes (400g)
2 1/2 cups butternut squash (380g) (peeled and cut into cubes)
1 large green bell pepper (pith and seeds removed then cut into medium chunks)
1 15oz can of chickpeas (420g) (drained )
2 cups of vegetable stock (400ml)
3 cups of fresh spinach (90g)
A small handful of fresh cilantro/coriander (leaves & stems, chopped + more for garnish)
1/2 tsp of sea salt
1/4 tsp freshly ground black pepper