Butternut squash pepper and chickpea curry

Butternut squash, pepper & chickpea curry

Handy packs of ready-sliced veg help make this super-speedy

By , 23 August 2016

(22 votes)

Butternut squash, pepper & chickpea curry
  • 15 Mins

  • Serves: 4

  • Price: £1.23 per serving

Nutritional Info
Each 449g serving contains
  • Energy

    1335KJ

    319KCAL

    16%
  • Fat

    13.9g

    med

    20%
  • Saturates

    7.6g

    high

    38%
  • Sugars

    15.3g

    low

    17%
  • Salt

    0.04g

    low

    1%
of your reference intake.
Typical energy values per 100g: 297kJ/71kcal.
Ingredients
  • 1tbsp vegetable oil
  • 1 medium red onion, sliced
  • 1 red pepper, deseeded and roughly chopped
  • 400g Grower’s Selection Butternut Squash & Sweet Potato Slices, large pieces halved
  • 2tbsp Asda Balti Curry Paste
  • 400g can chickpeas, rinsed and drained
  • 400g can chopped tomatoes
  • 400g can reduced-fat coconut milk
  • 1tsp sugar
  • 1tbsp chopped coriander, to serve (optional)
  • Steamed rice or naan bread, to serve
Method
  • Put the oil in a large nonstick pan over a medium heat. Add the onion, red pepper and butternut squash mixture and fry for 2-3 mins.

  • Add the balti paste and fry for 1 min, stirring until all the vegetables are well coated with the paste.

  • Add the chickpeas, tomatoes, coconut milk and sugar.

  • Bring to the boil and simmer for 10 mins, uncovered, until the sauce has reduced slightly and thickened, and the butternut squash and sweet potato are cooked through.

  • Stir in the chopped coriander, if using, and serve immediately with steamed rice or naan bread.