Untried Recipes

Squash Chickpea and Peanut Butter Curry (Vegan High-Protein)

Name: Squash Chickpea and Peanut Butter Curry (Vegan High-Protein)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: ½ tbsp mild curry powder; ½ tsp garam masala; ½ tsp smoked paprika; ¼ tsp ground turmeric; Pinch chilli flakes; 1 tbsp olive oil; 2 spring onions, thinly sliced; 1-2 large garlic cloves, crushed; 1-inch piece fresh ginger, peeled and grated; 8 oz cherry tomatoes, halved; 6oz butternut squash cubes; 1 15 oz can chickpeas (keep the liquid); 6 oz thick coconut yoghurt; 3 tbsp smooth runny peanut butter; 1 tsp white miso paste; 40g baby spinach ( or substitute other stir fried vegetable); ½ lime, juiced; 2-3 tbsp thick coconut yoghurt; 2-3 tsp chilli oil; 2-3 tbsp toasted peanuts; Handful salad leaves e.g. lamb’s lettuce, rocket or watercress; Lime wedges; Fresh herbs e.g. chive, mint, coriander; Bread, naan, pitta or rice

2 servings

porce

5 minutes

aktivní čas

30 minutes

celkový čas

Začít vařit

Ingredience

½ tbsp mild curry powder

½ tsp garam masala

½ tsp smoked paprika

¼ tsp ground turmeric

Pinch chilli flakes

1 tbsp olive oil

2 spring onions, thinly sliced

1-2 large garlic cloves, crushed

1-inch piece fresh ginger, peeled and grated

8 oz cherry tomatoes, halved

6oz butternut squash cubes

1 15 oz can chickpeas (keep the liquid)

6 oz thick coconut yoghurt

3 tbsp smooth runny peanut butter

1 tsp white miso paste

40g baby spinach ( or substitute other stir fried vegetable)

½ lime, juiced

2-3 tbsp thick coconut yoghurt

2-3 tsp chilli oil

2-3 tbsp toasted peanuts

Handful salad leaves e.g. lamb’s lettuce, rocket or watercress

Lime wedges

Fresh herbs e.g. chive, mint, coriander

Bread, naan, pitta or rice

Pokyny

Make the spice mix by stirring together all of the spices. Drain the chickpeas, keeping the liquid in a jar.

Heat a large non-stick frying pan with the olive oil. Once hot, add the spring onions, garlic, ginger and spice mix. Season with salt and pepper and stir well for 1 minute, until fragrant.

Add in the tomatoes and reduce the heat to medium and pop a lid on the pan. Cook for 10 minutes, to allow the tomatoes to turn juicy.

Meanwhile, add the butternut squash to a heatproof and cover with clingfilm. Make holes in the top and microwave on high for 3-4 minutes, until the squash is tender.

Now stir together the peanut butter, miso paste and 60ml of the chickpea liquid until smooth.

Smash the tomatoes with the wooden spoon and now add the squash, chickpeas, the coconut yoghurt, peanut butter mix and 100ml more chickpea water. Stir well and allow to warm through for 5 minutes.

Add in the spinach and lime juice and stir again. Cook for 5 more minutes to wilt the spinach.

Spoon the curry into bowls and top with more yoghurt, chilli oil and peanuts. Add on some salad greens, fresh herbs and lime wedges and enjoy with breads and/or rice.

Allow leftover curry to cool and store in sealed containers in the fridge for 2-3 days, or in the freezer for 1 month. Allow to defrost and warm back up.