Peanut, Squash and Chickpea Curry

Roz Purcell peanut & squash curry

You can blitz the leftovers of this squash and chickpea curry recipe into an epic peanut and squash curry soup. All you have to do is add some vegetable stock to suit your slurping preference!

 

Roz Purcell
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 1291 kcal

Ingredients
  

  • 1 tbsp coconut oil
  • 1 red onion peeled and thinly sliced small
  • 1 butternut squash peeled and spiralized medium-sized
  • 400 ml coconut milk x 400ml tin of full-fat
  • 4 tbsp peanut butter crunchy
  • 400 g chickpeas drained and rinsed x 400g tin of
  • 60 g dried raisins such as raisins, sultanas, goji berries or chopped pitted dates
  • tbsp curry powder check to make sure there’s no added sugar good-quality
  • 1 tsp turmeric ground
  • 1 tsp chilli powder optional
  • Salt and freshly ground black pepper
  • 200 ml water
  • 1 tsp coriander to garnish chopped fresh
  • brown rice Cooked brown or wild rice
  • 1 lime cut into wedges, to serve

Instructions
 

  • Melt the coconut oil in a wide-bottomed saucepan set over a medium heat. Add the onion and cook for 2 minutes before adding the squash. Place a lid on the pan and cook for 5 minutes.
  • While this is cooking, put the coconut milk and peanut butter in a smoothie maker or small blender and blitz until no lumps are visible.
  • Now back to the saucepan. The squash will have softened but still have a bit of bite, which is perfect. Add the chickpeas, dried fruit, spices and some salt and pepper.
  • Turn up the heat to high and cook for 2 minutes, stirring continuously. Add the water and let it boil for 2 minutes more before removing the pan from the heat.
  • Once the curry stops bubbling, pour in the coconut and peanut mixture and keep stirring until it thickens up slightly.
  • Ladle into bowls, garnish with the chopped fresh coriander and serve with the rice and a lime wedge on the side.

Nutrition

Calories: 1291kcalCarbohydrates: 148gProtein: 36gFat: 73gSaturated Fat: 48gSodium: 239mgPotassium: 3072mgFiber: 32gSugar: 24gVitamin A: 40287IUVitamin C: 100mgCalcium: 396mgIron: 20mg
Keyword HEALTHY, VEGETARIAN
Tried this recipe?Let us know how it was!

 

RECIPE FROM THE HALF HOUR HERO COOKBOOK BY ROZ PURCELL

Roz Purcell’s approach to cooking is simple: use whole foods to live a whole life. Having developed a negative relationship with food that led her to make unhealthy choices, she cured herself by rediscovering her love of cooking from scratch. She used her passion for food to experiment with flavours and textures and develop the most amazing recipes that fuel the body, providing the energy and vitality needed to look and feel great.

Roz began blogging at naturalbornfeeder.com in 2013 to document her love of cooking and to share her recipes. Now in her highly-anticipated second cookbook Half Hour Hero, Roz shares delicious recipes that prove whole foods can taste far better than a pre-packaged meal and that cooking from scratch doesn’t have to take hours.

Extracted from Half Hour Hero by Roz Purcell. Half Hour Hero is published by Penguin Ireland and retails at €23. Photography by Joanne Murphy

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