Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caribbean Coconut Chickpea Curry with Squash and Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Somi Igbene PhD ANutr
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Category: Lunch/Dinner

Description

This hearty Caribbean coconut chickpea curry has a low glycaemic index, it is rich in fibre, proteins and many essential nutrients including magnesium, iron and folates.


Ingredients

Scale
  • 400g tin chickpeas, rinsed and drained
  • 200g butternut squash, peeled and diced
  • 1 large shallot, finely chopped
  • 1 large garlic clove, finely chopped
  • 250g cherry tomatoes, finely chopped
  • 125g spinach
  • 1 red chilli, finely chopped
  • 1 teaspoon ground ginger
  • 1 tablespoon olive oil
  • 1 tablespoon Caribbean curry powder
  • 1 tablespoon vegetable stock granules
  • 2 tablespoons coconut milk powder
  • 180g cooked basmati rice, to serve

Instructions

Heat one tablespoon olive oil in a non-stick pan over medium heat. Fry shallots for one minute without burning, then add garlic and curry powder. Fry for 30 seconds, then butternut squash, chilli, and ginger.

Continue to fry, stirring frequently for around 5 minutes, then add chickpeas, coconut milk powder and vegetable stock granules with 200ml of warm water.

Bring to the boil, then turn the heat down to a simmer and cook until the butternut squash is tender, and the curry thickens. Turn the heat down to a simmer, stir in spinach, and mix the curry continuously until the spinach wilts. Season with salt and black pepper if necessary.

Take the pan off the heat and serve the curry over steamed basmati rice. Garnish with chilli flakes if desired. Enjoy!



Nutrition

  • Serving Size: Serves 2
  • Calories: 370kcal
  • Sugar: 11.8g
  • Sodium: 634mg
  • Fat: 18.7g
  • Saturated Fat: 8.2g
  • Unsaturated Fat: 8.1g
  • Trans Fat: 0g
  • Carbohydrates: 35.4g
  • Fiber: 11.1g
  • Protein: 15.1g
  • Cholesterol: 0g