BUTTERNUT SQUASH CURRY WITH CHICKPEAS

 

BUTTERNUT SQUASH CURRY WITH CHICKPEAS

Serves 4

Approx. 4 Syns per serving. Great for when you have Syns to spare! 

2 onions, finely chopped
2 level tbsp. Tesco Yellow Thai curry paste (or more) - 2 Syns
2 tsp. lemon grass
1 BNS, peeled, deseeded and cut into 2cm cubes
250ml vegetable stock
400ml Blue Dragon light coconut milk - 14.5 Syns
400g chickpeas, drained and rinsed
Juice of 1 lime
4 tsp. dried coriander

Spray a non-stick pan with Frylight. Add the onions and cook gently until soft.
Add the curry paste and lemon grass. Stir together for a couple of minutes.
Add the BNS and stir to coat with the paste.
Pour in the stock and coconut milk. Bring to a simmer and add the chickpeas. Cook for 10-15 minutes until the squash is tender.
Stir in the lime juice and coriander. Season with salt and pepper.

Great served with rice and lovely with a garnish of courgette ribbons