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Squash and chickpea curry

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Squash and chickpea curry

with coconut milk, naan bread and fried Brussels sprouts garnish

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Informations supplémentaires
45 min. | 655 kcal | easy | Family, Spicy, Vegetarian | Printable version
Recipe Ingredients Nutritional values
1. Setup Cut the carrots into small pieces. Chop the cilantro. Separate the Brussels sprouts leaves. Drain and rinse the chickpeas.
2. Cook the vegetables Heat a drizzle of oil in a pan over medium-high heat. Cook the **carrots, chickpeas and squash with the spices and red curry paste for about 3-4 minutes. Add salt and pepper.
3. Add the broth Add the broth cube and 1.5 2P | 2.5 3P cups of water. Bring to a boil. Simmer over medium-high heat 10-12 minutes. Add the coconut milk and cook for about 3-4 minutes. Adjust salt and pepper to taste.
4. Fry the Brussel sprouts Heat a generous drizzle of oil in a small pan over medium-high heat. Fry the Brussels sprout leaves for 30 seconds until golden brown. Place on a paper towel.
5. Plate your dish Add the cilantro to the curry. Serve the curry with the naan bread and garnish with the Brussels sprout leaves. Children can choose which items they want on their plate. Bon appétit!
1unitChickpeas
300gButtercup Squash(es)
4unitOrganic Nantes carrot (s)
2unitBrussels Sprouts
160mlCoconut Milk
15mlRed Curry Paste
1unitVegetable Broth Cube(s)
30mlSpice Mix(curry powder,ginger powder)
1unitCilantro
2unitNaan Bread
What you need pot, strainer, pan, tongs, paper towel
655 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 91g
30%
fat 25g
38%
cholesterol 0mg
fiber 14g
56%
protein 22g
saturated 16g
80%
sodium 1455mg
61%
sugar 16g
trans 0g