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Butternut squash, chickpea & coconut curry
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5 from 2 votes

Butternut Squash, Chickpea & Coconut Curry for #OrganicUnboxed

Creamy butternut squash curry with chickpeas and spinach. Served with a crunchy fresh salad and flatbread to scoop it all up - delicious!
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Butternut squash, Chickpeas, Coconut, Curry, Plant-based, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Author Niki Webster

Ingredients

For the curry

  • 1 tbsp coconut oil–I used Biona
  • 1 onion finely chopped
  • 2 cloves garlic sliced
  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 1 organic butternut squash peeled and sliced into cubes
  • 1 can organic coconut milk–I used Biona
  • 1/2 can water
  • 1 tin organic chickpeas–I used Biona
  • 1 tbsp peanut butter–I used Biona chilli peanut butter
  • 1 tbsp tamari
  • Juice 1/2 lime
  • Handful coriander
  • 2 handfuls spinach chopped slightly
  • 1 tsp sea salt
  • 1/2 tsp chilli flakes
  • To make the fennel salad
  • 1 organic fennel
  • Squeeze lime

For the tahini & apple dressing

  • 1 tbsp. tahini
  • 3 tbsp organic apple juice–I used Pip Organic
  • 1/2 cup water
  • 1 tbsp olive oil
  • 2 garlic cloves
  • Salt & pepper

For the flatbread

  • 1 cup flour of choice–I used Marriages Organics brown
  • 1/2 cup water
  • A little olive oil
  • Salt
  • Pepper

Instructions

To make the curry

  • Add the coconut oil and chopped onion to a large frying pan and cook on a medium heat for 5-6 minutes until soft. Add in the garlic and spices and stir for another few minutes.
  • Add the cubed squash and toss to coat in the onion and spices, cook for a few minutes, then add in the coconut milk and water.
  • Simmer for 20 minutes until the squash is soft. Add in the chickpeas, peanut butter, tamari, lime juice, coriander, chilli and salt.
  • Add the spinach and stir in to wilt.
  • Top with more coriander, season and add crushed peanuts

To make the salad

  • Slice the fennel into thin slices. And squeeze the lime over the top.
  • Next make the tahini dressing. Add all the ingredients to a mini chopper and blitz.
  • (If you don’t have a mini chopper, you can smash up the garlic, salt & pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl)
  • Dress the fennel with the dressing

To make the flatbread

  • To make the flatbread; pre-heat a griddle pan (or frying pan) so that its nice and hot.
  • In a bowl, mix the flour, oil, salt & pepper and then add the water.
  • Mix to form a dough and knead a little so that it comes together.
  • On a floured chopping board, roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread, but a frying pan also works).
  • The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is charring and cook on the other side a minute longer.

Notes

2 servings