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Butternut and chick pea curry
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Sunflower oil spray
1 onion, diced
3cm piece root ginger, chopped
1 butternut squash, seeded and cubed
2 x 400g cans essential Waitrose chopped tomatoes
2 x 400g cans essential Waitrose chick peas, drained and rinsed
2 tbsp curry paste
300g essential Waitrose frozen chopped spinach
6 seeded tortilla wraps or 6 Loyd Grossman chapattis
For the salad:
1 cucumber portion, seeded and diced
1 red onion, finely chopped
150g low fat natural yogurt
2 tbsp chopped mint
1 tsp toasted cumin seeds
Squeeze of lemon juice
1. Spray a large pan with sunflower oil and cook the onion, ginger and squash for 5 minutes until the onion is tender.
2. Add the tomatoes, chick peas and curry paste and simmer gently for 15 minutes until the squash is tender.
Add the spinach and simmer for a further 5 minutes, until the spinach has thawed and the curry is piping hot.
Turn into a large serving bowl.
3. Meanwhile, stir together the cucumber, red onion, yogurt, mint and cumin seeds. Add a squeeze of lemon juice to taste, then spoon into a serving bowl.
4. Warm the tortilla wraps or chapattis according to packet instructions and serve with the curry and yogurt salad.
Typical values per serving:
12.2g fibre, 18.1g protein
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