Green tikka & coconut vegetable curry
Prep
15 mins
Cook
30 mins
Servings
6
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. I love how the creamy coconut milk balances the warming spice of the green tikka paste, while chickpeas add loads of plant based protein to keep you satisfied. The best part? Most ingredients are from the supermarket, so it's budget friendly and convenient. Fresh coriander and spinach brighten everything up at the end, and you can have it on the table with fluffy wholegrain rice in just 45 minutes. It's comfort food that actually feels good for you.
Ella x
Ingredients
- ½butternut squash(peeled and diced (or 350g bag Cooks’ Ingredients Sweet Potato & Butternut Squash))
- 175 gramscooks’ ingredients green tikka masala paste
- 25 gramscoriander(stalks finely chopped)
- 700 gramsbold bean co queen chickpeas(jar Bold Beans Co Queen Chick Peas)
- 1red pepper(thinly sliced)
- ¼ tspsea salt flakes
- 400 mlsessential coconut milk
- 150 gramsfrozen essential garden peas
- 80 gramsspinach
- 1wholegrain rice(Rice and/or flatbread, to serve)
- 1natural yogurt(Yogurt, to serve )
Detail level
Instructions
- 1
Put the squash into a steamer or metal colander with a lid, and set over a pan of boiling water. Cook for about 5 minutes, until just tender (see tips for cooking in a microwave).
- 2
Place a large, wide frying pan over a medium-high heat and add the paste. Cook for 1 minute, then add the coriander stalks, the contents of the jar of chickpeas, the pepper and squash. Season with the salt. Cook for 5 minutes, stirring regularly.
- 3
Add the coconut milk, stir well and bring to a gentle simmer. Reduce the heat and allow to simmer gently for 20 minutes, then add the peas and spinach with 5 minutes to go, until the sauce thickens a little and the squash is tender. Serve scattered with the coriander leaves, rice or flatbread (or both) and a spoon of yogurt. Or cool, then freeze (see below).
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