/getattachment/a4c54b5a-f32a-4ce8-bd5e-911fb0da9897/Butternut-Chickpea-Curry.aspx
Butternut Chickpea Curry Recipe
A rich and fragrant vegan curry with butternut, potato and chickpeas simmered in fresh spices.
Recipe Ingredients
- 1 tablespoon SPAR olive oil
- 500g SPAR Freshline butternut, cubed
- 250g SPAR Freshline potatoes, cubed
- 1 SPAR Freshline onion, chopped
- 2 cloves SPAR Freshline garlic, minced
- 1 tablespoon SPAR Freshline ginger, grated
- 3 tablespoon red curry paste
- 1 teaspoon SPAR brown sugar
- 2 teaspoon SPAR soy sauce
- 2 lime leaves
- 1 cup (250ml) SPAR coconut milk
- 1 cup (250ml) vegetable stock
- 1 can SPAR chickpeas, drained and rinsed
- Salt and pepper to taste
Recipe Method
- Heat a large pot on a medium heat with olive oil.
- Add onions and cook for 4 minutes until soft.
- Next add butternut, potatoes, garlic, and ginger and stir well.
- Add curry paste, sugar and soy sauce and cook for 2 minutes.
- Next add lime leaves, coconut milk, vegetable stock and chickpeas.
- Season with salt and pepper.
- Bring the mixture to a simmer then cover and reduce heat to low.
- Cook for +- 25 minutes or until butternut and potatoes are tender.
- Serve with fresh coriander and SPAR basmati rice.
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