I had a bash at another vegan recipe, however this one was unplanned, I was simple trying to use up some ingredients in the cupboards and fridge and Volia! It’s quite funny how much I learnt when I was making this curry, I always wondered how Korma was made and it is so so easy and like I said all by accident! I’m excited to try this as a non-vegan meal too.
1/2 butternut squash (baked)
1 tin of coconut milk (or evaporated milk)
1 tin of chickpeas
80g frozen peas
1 handful of sugar snap peas
1 clove of garlic
A few sprays of coconut oil spray
Spices – 1 tsp of each
Turmeric, cumin, curry powder, parsley, coriander
- If you like curry a little spicier add 2 tsp of the spices!
- Slice and dice all the veggies we need, and add to a pan with the coconut oil spray, fry until soft.
- Add in the chickpeas and heat for about 5 minutes
- Add in the butternut squash (after you’ve baked it – so it’s soft)
- Pour in the milk and simmer for 10 minutes stirring thoroughly to breakdown the squash.
- add in your spices and herbs, season with black pepper and eat up!
This is an overview of all of the macro-nutrients (e.g. fat, carbohydrates, protein) and what individual ingredients of the recipe offer as a percentage to each nutrient.
Calories: 49% milk, 19% chickpeas, 17% squash
Carbohydrates: 30% squash, 30% milk, 21% chickpeas
Of which sugar: 52% milk, 28% squash, 7% peas
Fibre: 26% squash, 23% chickpeas, 14% peas
Protein: 48% milk, 24% chickpeas, 9% peas
Fat: 78% milk, 14% chickpeas, 2% peas
Of which Saturates: 95% milk, 3% chickpeas, 1% peas
Hope you enjoy! Remember to #sianylou if you try any of these recipes.
Tell me in the comments what is your favourite curry of all time!? Mine in Madras 😛
Much love, Sian x