Meatless Monday: Chickpea, Squash and Coconut Curry


It is National Curry Week so what better time to enjoy this vegan Chickpea, Squash and Coconut Curry.

Serves 2
You will need

1 onion, peeled and diced
1 tbsp organic olive or rapeseed oil
2 cloves garlic, peeled and sliced
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/2 tsp turmeric
1/2 tsp chilli (or to taste)
2cm piece root ginger, grated
1/2 tsp cinnamon
1/2 garam masala 
300ml coconut water or water
1 carton chopped tomatoes
1/2 squash (the neck end is easier to peel and dice)
1 tsp pink salt crystals (or sea salt)
1 can organic chickpeas
1/2 can coconut milk
Black pepper to season
Coconut shavings to serve (optional)
Organic brown basmalti rice to serve
4 tbsp sweetcorn

Heat the oil and fry the onion for 3 minutes. Add the garlic and spices and cook for a further minute. Add the coconut water, chopped tomatoes, squash and salt. Bring to the boil then reduce heat to simmer until the squash is tender, about 30 minutes. Stir in the chickpeas and coconut milk. Heat through and season with black pepper. Serve with brown rice and coconut shavings. 

Enjoy!

Janet x


Recipe Copyright © 2015 40plusandalliswell

1 comment:

  1. 3 Studies SHOW How Coconut Oil Kills Fat.

    This means that you literally burn fat by eating Coconut Fat (also coconut milk, coconut cream and coconut oil).

    These 3 studies from big medicinal magazines are sure to turn the conventional nutrition world upside down!

    ReplyDelete