chickpea, spinach & squash curry
ingredients
12
count
nutrition
241
calories
total time
25
mins
serves
4-6
servings
method
ingredients
ingredients
- 2 tsp oil
- 2 medium onions, peeled and diced
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp dijon mustard
- 1 butternut squash, peeled and cubed
- 400ml hot vegetable stock
- 200ml Glenisk Organic 0% fat strained protein natural yogurt
- 5 large handfuls spinach
- 1 x 400g tin chickpeas, drained and rinsed
method
- Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
- Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
- Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
- Once the squash is tender, take the pot off the heat and stir through the Glenisk Organic 0% fat strained protein natural yogurt, spinach and chickpeas until well combined and the spinach wilts.
- Serve the with fluffy brown or basmati rice and top with a dollop of Glenisk Organic 0% fat strained protein natural yogurt. Enjoy!
Top tip
Removing the pot from the heat before stirring in the yogurt will help prevent the yogurt from splitting!
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