Butternut & Chickpea Curry

This recipe was brought to life by Registered Dietitian Stephanie Rouillard and myself when we were playing around in the kitchen few months ago. Let’s just say it’s a weekly favourite worth sharing!

You can find Steph on instagram @head.over.health

Main Ingredients:

• 150g butternut, cut into cubes
• 1 cup chickpeas, dried & cooked
• 3 large handfuls of baby spinach
• 1 teaspoon coconut oil
• 1 teaspoon honey
• 1 coconut milk, ½ to 1 full can (depending on the consistency you prefer)
• Chilli flakes, to taste

Spices:

• ½ teaspoon cardamom, ground
• ½ teaspoon turmeric, ground
• ½ teaspoon coriander, ground
• ½ teaspoon cumin, ground½ teaspoon curry powder, medium
  ½ teaspoon garam masala, ground
  ¼ teaspoons nutmeg, ground

To serve:

• Brown rice, 1 cup cooked
• 1 large handful of coriander
• Flaked or chopped nuts, of choice
• Lemon juice, freshly squeezed

Method:

• Either set aside a tin of chickpeas OR (dried chickpeas – soak overnight; then discard water and refill a large pot with fresh water. Bring the soaked chickpeas to a boil. Once boiling, reduce the heat and maintain a boil on medium heat for about 30 to 40 minutes, until chickpeas are soft.)
• Add coconut oil to a pan over medium heat.
• Add onions and cook until soft.
• Add ginger, garlic and all the remaining spices – cook for 2 minutes until fragrant.
• Add honey or maple syrup, chopped nuts and coconut milk. Stir and bring to a simmer.
• Add the chickpeas & butternut, and cook for about 15 minutes until the butternut is soft.
• Just before serving, stir in the spinach and allow to wilt.
• Serve over brown rice, with fresh coriander & lemon juice.

Enjoy XX