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!
Prep time: 10 minutesmins
Cook time: 25 minutesmins
2 servings
5 from 2 votes
Ingredients
For the curry
1tbspcoconut oil–I used Biona
1onion finely chopped
2clovesgarlic sliced
1tspturmeric
1tspblack mustard seeds
1tspcumin seeds
1tspcoriander
1organic butternut squash peeled and sliced into cubes
1can organic coconut milk–I used Biona
1/2can water
1tin organic chickpeas–I used Biona
1tbsppeanut butter–I used Biona chilli peanut butter
1tbsptamari
Juice 1/2 lime
Handful coriander
2handfuls spinach chopped slightly
1tspsea salt
1/2tspchilli flakes
To make the fennel salad
1organic fennel
Squeeze lime
For the tahini & apple dressing
1tbsp.tahini
3tbsporganic apple juice–I used Pip Organic
1/2cupwater
1tbspolive oil
2garlic cloves
Salt & pepper
For the flatbread
1cupflour of choice–I used Marriages Organics brown
1/2cupwater
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.