Butternut Squash & Chickpea Masala Curry
A delicious and warming vegan vegetable masala curry.
Servings4 people
Prep Time10 minutes
Cook Time45 minutes
Ingredients
- 4tbsp vegetable oil
- 1.5large onionsfinely chopped
- 1sachet Our House of Spice Masala Curry spices
- 1400 gram tin chopped tomatoes
- 1tbsp tomato puree
- 150 ml water
- 700grams butternut squashpeeled and cut into 1 inch cubes
- 1400 gram tin chickpeas in waterdrained and rinsed
- sea saltto taste
Instructions
- Add the oil to a large saucepan and heat over a medium low heat for two minutes.
- Add the onions and cook until they are slightly browned at the edges, approximately 20 minutes.
- Add the contents of the spice packet, the tinned tomatoes, tomato puree and water. Stir and cook for four minutes.
- Add the cubed butternut squash and cook over a medium heat for about 20 minutes, adding more water if required.
- Add the drained and rinsed chickpeas for the final five minutes of cooking, just to heat through. Season with salt and pepper, to taste.
Recipe Notes
Our House of Spice masala spice blend contains their own unique family blend of fenugreek, coriander, garlic, ginger, garam masala, turmeric, cumin, salt and chilli.
Calories per serving: 292
The post Butternut Squash & Chickpea Masala Curry appeared first on Elizabeth's Kitchen Diary.
