
Tamarind squash with chickpeas & kale
- Anna Glover
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Serves 2
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 3.4 out of 5.8 ratingsRate
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Roast butternut squash in tamarind flavours and transform into a flavourful broth with kale and chickpeas. Serving two, it's a warming dish for winter nights
Dairy-free
Egg-free
Gluten-free
High-fibre
Vegan
Vegetarian
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Crusty bread
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Ingredients
Nutrition
Units:
MetricUS
-
½ butternut squash
peeled, deseeded and diced into 2cm pieces
-
2 tbsp tamarind paste
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2 tbsp vegetable oil
-
1 green chilli
chopped
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1 shallot
sliced
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2 garlic cloves
sliced
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thumb-sized piece of ginger
grated or finely chopped
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3 tbsp Thai green curry paste
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400g can low-fat coconut milk
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600g jar chickpeas
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few handfuls of kale
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1 lime
juiced
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Nutrition: Per serving
-
kcal713
-
fat38g
-
saturates14g
-
carbs60g
-
sugars19g
-
fibre19g
high
-
protein22g
-
salt1.17g
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Method
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step 1
Heat the oven to 220C/200C fan/gas 7. Toss the squash pieces on a tray with the tamarind and 1 tbsp oil. Season. Roast for 25-30 mins until tender.
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step 2
Meanwhile, heat another 1 tbsp oil in a saucepan. Fry the chilli, shallot, garlic and ginger for 5 mins until fragrant. Add the curry paste and fry for a few more minutes. Add the coconut milk, half a can of water and the chickpeas with their liquid. Simmer for 20 mins uncovered.
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step 3
Stir the kale and lime juice into the broth. Simmer for 5 mins until tender, season well, then stir in the cooked squash. Season to taste and add more lime juice if you like.
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A star rating of 3.4 out of 5.8 ratings
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