Recipes
Recipes

Chickpea, kale and butternut squash curry

A vibrant vegan curry that brings a burst of flavour and a pop of colour.

A vibrant vegan curry that brings a burst of flavour and a pop of colour.

Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 8

Cooking Time

Price: £0.89 per serving

Nutritional Information

Each 250g serving contains

Energy
2590kj
248kcal
12%
Fat
11.8g
Med
17%
Saturates
6.8g
High
34%
Sugars
7.8g
Low
9%
Salt
0.45g
Low
8%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
1036kj/248kcal

Ingredients

1tbsp olive oil

2 onions, finely diced

2 garlic cloves, crushed

1 thumb-sized piece of ginger, peeled and finely chopped

2tsp turmeric

1tsp chilli powder

3tsp medium curry powder

700g bag Asda Frozen Butternut Squash Chunks

2 x 400g tins Asda Just Essential Chickpeas, drained

2 x 400g tins light coconut milk

120ml vegetable stock, using one low-salt stock cube (vegan if needed)

3 large handfuls Asda kale

Flatbreads, optional

Naans, optional

Cooked basmati rice, optional

Fresh coriander, optional

Method

1
Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger and cook for 6–7 minutes until soft. Add the turmeric, chilli powder and curry powder and cook, stirring, for 2 mins to bring out the flavour.
2
Tip in the butternut squash chunks, drained chickpeas, coconut milk, stock and kale. Season well with salt and pepper, bring to the boil and leave to cook for 20–22 mins until the squash is tender. Once cooked, remove from the heat, check the seasoning and enjoy.
3
If planning to freeze, leave to cool before adding to a labelled freezer bag.
4
To eat, remove from the freezer and leave to fully defrost in the fridge overnight before adding to a saucepan and reheating until piping hot.
5
Cook’s tip; when peeling the ginger, use a teaspoon to rub off the skin!
6
Leftover tip; Serve leftovers in a wrap for a great work lunch.