• Helen Phillips

Squash, Kale, Chickpea Curry


I went shopping on Saturday and a massive bag of kale was half price. So that prompted me to make this butternut squash, kale, chickpea and lentil curry. Dead easy!

Chickpeas and lentils are included for protein and kale for that important iron hit.

I’ll also throw in whatever is lurking (and not rotten) in my veg draw, so every veg curry I make is unique!

Cut a medium onion in quarters and put in a food processor with a few cloves of garlic, thumb sized piece of peeled ginger and a roughly chopped red chilli and process to a paste.

Peel a medium sized butternut squash and cut into 2 cm chunks.

Heat a glug of oil in a large pan and fry the aromatic onion paste for a few minutes with a pinch of salt, then add ½ tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, and fry for another minute. Add the squash and a tin of chickpeas that have been drained and rinsed under cold water. Give everything a good stir, ensuring the spices are well mixed with the veg, then add a tin of coconut milk (I always buy the “lite” version as coconut milk can be very high in calories) and 200 ml vegetable stock (made from 1 tsp of veg bullion in 200 ml boiling water). Add in 100g red lentils.

Add in 100g of red lentil and cook the curry on over a medium heat for 30 minutes until the squash has cooked and the lentils have broken down. Be careful you don’t cook for too long and the squash turns to mush, you need it to hold its shape. Stir in handfuls of chopped kale and heat for a few minutes until the greens have cooked and wilted, then serve with basmati rice or naan and chutney.

This curry is full of vitamins, minerals and fibre and is an excellent winter training staple.

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#Chickpeas #Kale #Squash #Curry

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