About the Recipe
This is so easy to make but is really delicious and satisfying. It's vegan-friendly (just swap the dairy yoghurt for plant-based yoghurt) and is packed with protein and fibre.
It's definitely one of my favourite dishes and can be prepared in advance and placed in freezer, ready to warm up when you're in a hurry.
Feel free to add any vegetables you like - I love adding a bunch of fresh spinach 5 minutes before the end of cooking for an added boost of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium!
400g can coconut milk
1 tsp vegetable bouillon (or veg stock cube)
1 tbsp curry powder
½tsp ground cardamom
2 tbsp fresh ginger, grated
400g tin chickpeas
400g can diced tomatoes
1 butternut squash peeled and cubed (about 800g)
1 medium onion, chopped
2 tbsp olive oil
2 tbsp lemon juice plus 1 tsp lemon zest
2 large spring onions, thinly sliced
2 tbsp plain yoghurt
In a large saucepan mix together coconut milk, vegetable bouillon, curry powder, turmeric, cardamom, 1tbsp grated ginger.
Add chickpeas, tomatoes, butternut squash, and onion and mix to combine. Bring to the boil and simmer for about 20-30 mins. Make lemon-onion drizzle
In a small bowl, whisk together olive oil, lemon juice and zest, spring onions, remaining grated ginger, and pinch salt.
Serve the curry with quinoa or half a baked sweet potato, plain yoghurt and lemon-onion drizzle