Thai Yellow Squash Curry with Chickpeas

Name: Thai Yellow Squash Curry with Chickpeas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 Limes; 20g Mint Leaves, or coriander, picked; 1 tbsp mustard seed; 4 Cardamom Pods; 2 Lemongrass Stalks, bashed with the back of a knife; 1 kg Butternut Squash, or pumpkin - diced; 400g Chickpeas, drained and rinsed; 1 tbsp Sunflower Oil; 2 Onions, finely chopped; 400ml Reduced-Fat Coconut Milk; 250ml Vegetable Stock; 440g Cooked White Jasmine Rice, or Naan Bread, to serve; 3 tbsp Thai Curry Paste, of your choosing

Vegan

Dairy Free

20m prep time

40m total time

Easy level

13 ingredients

Thai Yellow Squash Curry with Chickpeas recipe by Cherrypick

Using pre-chopped squash or pumpkin is a fantastic shortcut to speed up the prep for this recipe. It’s a quick, wholesome midweek meal that really delivers on flavour and is incredibly easy to adapt. You can easily throw in extra veg for a fibre boost, add cooked chicken or prawns if you aren't vegetarian, or keep it completely plant-based with some cubed tempeh or tofu.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.

Step 2

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Ingredients
Based on 4 servings

2 Limes 2 x Sainsbury's Limes
20g Mint Leaves, or coriander, picked 1 x Sainsbury's Fresh Packed Mint 30g
1 tbsp mustard seed 1 x Sainsbury's Mustard Seed 60g
4 Cardamom Pods 1 x Sainsbury's Cardamom Pods 28g
2 Lemongrass Stalks, bashed with the back of a knife 1 x Sainsbury's Fresh Packed Lemongrass Sticks x2
1 kg Butternut Squash, or pumpkin - diced 2 x Sainsbury's 400g Diced Butternut Squash, Inspired to Cook
400g Chickpeas, drained and rinsed 1 x Sainsbury's Chickpeas in Water 400g (240g*)
1 tbsp Sunflower Oil 1 x JS Sunflower Oil 1L
2 Onions, finely chopped 2 x Sainsbury's Onions Loose
400ml Reduced-Fat Coconut Milk 1 x Sainsbury's Coconut Milk Light 400g
250ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
440g Cooked White Jasmine Rice, or Naan Bread, to serve 2 x Ben's Original Jasmine Microwave Rice 220g
3 tbsp Thai Curry Paste, of your choosing 1 x Ice Kitchen Thai Panang Curry Paste 2 x 77g