Cauliflower curry with chickpeas and squash

Ingredients

• 150 gCauliflower
• 150 gButternut squash
• 100 gTinned chickpeas, drained
• 80 mlCoconut milk
• 60 gRice, dry weight
• 30 gOnion
• 10 gCanola oil (1 tbsp)
• Curry powder, ginger, salt, coriander, 100 ml water
• 20 gPeanuts, toasted

How to make it

1. Cook the rice. Break the cauliflower into florets, dice the squash.
2. Soften the onion and ginger in oil, toast the curry powder for a minute.
3. Add the squash, cauliflower, coconut milk and water. Lid on, simmer for 15 minutes until the squash is soft.
4. Add the chickpeas, warm through for five minutes, then salt. Serve with rice and coriander.
5. Finish with peanuts and coriander.

One tip

You can cut butternut squash with the skin on while it is young. Otherwise use a peeler.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.