Creamy Curried Vegetables

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April 3, 2016

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A warming blend of tasty veg and chickpeas cooked in indian spices and served with your choice of quinoa, spinach or buckwheat noodles.


1. Heat a large frying pan with a tablespoon of oil to a medium heat. Add the curry powder and stir into the oil.

2. Add the butternut squash, peppers and onion to the pan and mix thoroughly with the curried oil. Saute gently for 5 minutes until the veg has started to soften.

3. Add the chickpeas to the pan and mix.

4. Add the coconut milk and 200ml of water too.

5. Simmer for 15-20 minutes or until the vegetables are tender.

6. Add the chopped coriander at the end of cooking time and stir in.

7. Season to taste and serve with quinoa, fresh spinach or buckwheat noodles


1/2 large butternut squash chopped into 3/4inch cubes

1/2 red pepper chopped into large pieces

1/2 green pepper chopped into large pieces

1/2 jar cooked chickpeas, drained

1 small onion chopped into large pieces

1-2 tablespoons of curry powder depending on your heat preference

1 can coconut milk, preferably organic

1 bunch of fresh coriander leaves, chopped

Oil for frying – coconut oil or olive oil


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