Squash Chickpea Curry

This curry is spicy and delicious, just a perfect winter meal!

3 tbsp green curry paste

1 onions, finely chopped

4 large stalks lemongrass

6 cardamom pods

1 tbsp black mustard seed

1 small squash (about 1kg) peeled (cut into small pieces and cut the rind off)

1/2 cup wine and 1/2 cup water

1 can reduced-fat coconut milk

1 can chickpeas, drained and rinsed

2 limes

large handful mint leaves, finely chopped

Cook the onions, lemongrass, cardamom and mustard seed with a couple of tablespoons of water so it doesn’t stick, for 2-3 mins.

 Mix the squash into the pan and coat in the paste, then pour in the water, wine, and coconut milk.

Bring everything to a simmer, add the chickpeas, then cook until the squash is tender, about 10 minutes.

Just before you eat it, sprinkle with mint and the serve with some lime wedges


About Amanda Greenthumb

Hey, I’m Amanda! I help busy, successful women feel FEARLESS, SEXY AND HEALTHY by teaching them everything they need to know about food, how to have more energy and boost self-confidence to fall in love with their life. I have two coaching programs The Fearless, Sexy and Healthy Group Coaching, and The Elite Private Coaching Program. I am also the creator of Naturally Conquer Your Cravings the free 7 day E-Course, and a blogger at amandagreenthumb.com

2 comments on “Squash Chickpea Curry

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