Butternut squash and chickpea curry

A delicious and simple Thai vegetarian curry

INGREDIENTS

1tbsp oil
2 onion (finely chopped)
3tbsp Bart yellow Thai curry paste
2tsp Bart lemon grass paste
1 medium butternut squash (peeled, de-seeded and cut into 2cm cubes)
250ml vegetable stock
400ml coconut milk
400g tin chickpeas (drained and rinsed)
1 lime (juice only)
4tsp Bart coriander
CuisineIndian, Thai
SeasonAutumn, Winter
IngredientsVeg
LifestyleVegetarian, Dairy Free, Healthy
OccasionsFood with Friends, Halloween, Bonfire Night
CoursesMain, One Pot Meals, Easy, Sharing
ServesServes 4
Cook Time25 Minutes
Prep Time10 Minutes
Butternut Squash Chickpea Curry Yellow Thai 1

METHOD

  1. Heat the oil in a saucepan, add the onions and cook gently until soft. Add the curry paste and lemon grass, then stir for a minute or two until fragrant.
  2. Add the squash and stir to coat with the paste. Pour in the stock and coconut milk and bring to a simmer. Add the chickpeas and cook for 10-15 minutes until the squash is tender.
  3. Stir in the lime juice and coriander and season. Serve with rice or naan bread.

Butternut squash and chickpea curry

A delicious and simple Thai vegetarian curry

1tbsp oil
2 onion (finely chopped)
3tbsp Bart yellow Thai curry paste
2tsp Bart lemon grass paste
1 medium butternut squash (peeled, de-seeded and cut into 2cm cubes)
250ml vegetable stock
400ml coconut milk
400g tin chickpeas (drained and rinsed)
1 lime (juice only)
4tsp Bart coriander
  1. Heat the oil in a saucepan, add the onions and cook gently until soft. Add the curry paste and lemon grass, then stir for a minute or two until fragrant.
  2. Add the squash and stir to coat with the paste. Pour in the stock and coconut milk and bring to a simmer. Add the chickpeas and cook for 10-15 minutes until the squash is tender.
  3. Stir in the lime juice and coriander and season. Serve with rice or naan bread.

Products Used

BART3088 PASTE THAI YELLOW
BART3088 PASTE LEMONGRASS
BART3088 JAR SMALL CORINADER

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