Chickpea Butternut Squash Curry

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Chickpea Butternut Squash Curry

Recipe by Ayten, Eat Nourish Love
Chickpea Butternut Squash Curry

Ingredients
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 chilli, sliced
a handful of coriander, chopped
1 tbsp garlic blended Kentish Oils rapeseed oil
1 tsp turmeric
1 tsp cumin
1 tsp curry powder
3 tbsp ground almonds
1 400g can plum tomatoes
1 vegetable stock cube
200ml boiling water
1 400g can coconut milk

Method
Put the onion, garlic, chilli, coriander and rapeseed oil in a large pan on med – high heat for 20 mins, stirring every so often.
Add the turmeric, cumin, curry powder and ground almonds, stir for 5 mins.
Next, the plum tomatoes, stock cube and boiling water for 5 – 10 mins.
To finish, add the coconut milk, stir, cover with lid and leave for 40 mins. Come back to it regularly to stir.
Once done, chuck in anything you fancy!

Makes quite a large amount of sauce, about 3 – 4 portions, so it’s a good’un for a homemade curry meal prep.

24 year old Ayten is a health enthusiast and recipe creator who uses her foodie creations to shoot and show off gorgeous online content on her Instagram. She has featured as a guest blogger on sites across the web and describes herself as a positive mental health advocate, who is all about spreading positivity for mind, body and soul.