I love a one pot dish and especially one with lots of warm and fragrant spices. Not only do the spices taste wonderful but they also pack a nutritious punch! Garlic, ginger and turmeric are all anti-inflammatory. The butternut squash is full of beta carotene which is great for supporting your immune system, and the chickpeas are a wonderful source of fibre to help boost gut health!
Not only is this recipe nutritious but it's easy and quick to make and suitable for the whole family.
This recipe is gluten free and vegetarian. To make it dairy free or vegan just change the plain yogurt to coconut yogurt.
Ingredients:
Serves 3-4
400g can coconut milk
1 tsp vegetable bouillon (or veg stock cube)
1 tbsp curry powder
1tbsp turmeric
½tsp ground cardamom
2 tbsp fresh ginger, grated
400g tin chickpeas
400g can diced tomatoes
1 butternut squash peeled and cubed (about 800g)
1 medium onion, chopped
1 garlic clove finely chopped
2 tbsp olive oil
Pinch salt
2 tbsp lemon juice plus 1 tsp lemon zest
2 large spring onions, thinly sliced
2 tbsp plain yoghurt
Method:
1. Heat a large saucepan over a medium heat, add 1 tbsp olive oil and the chopped onion and saute until soft, then add garlic, curry powder, turmeric, cardamom, 1tbsp grated ginger and saute for 1-2 minutes until fragrant.
2. Then add in coconut milk, vegetable bouillon, chickpeas, tomatoes, butternut squash, and mix to combine. Bring to the boil and simmer for about 20-30 mins.
Make lemon-onion drizzle:
3. In a small bowl, whisk together remaining olive oil, lemon juice and zest, spring onions, remaining grated ginger,
and pinch salt.
4. Serve the stew with quinoa or half a baked sweet potato, plain yoghurt and drizzle with lemon-onion drizzle.
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