Thai Yellow Curry with Butternut Squash and Chickpeas
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Ingredients
- 350 g butternut squash, peeled and cubed
- 400 g chickpeas, drained and rinsed
- 3 tbsp thai yellow curry paste
- 400 ml coconut milk
- 1 onion, sliced
- 1 tbsp soy sauce
- 1 tsp palm sugar
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 392 kcal
- Protein
- 11 g
- Carbohydrate
- 32.2 g
- of which sugars
- 8.5 g
- Fat
- 23.3 g
- of which saturates
- 17.9 g
- Fibre
- 9.8 g
- Salt
- 1.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai yellow curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the onion and cook for 3 minutes until softened.
- 3
Pour in the rest of the coconut milk and add the butternut squash, then simmer for 15 minutes until almost tender.
- 4
Add the chickpeas and simmer for 5 more minutes.
- 5
Season with the soy sauce and palm sugar.
- 6
Scatter with fresh coriander and serve with jasmine rice.
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