Indian-spiced Roast Butternut and Chickpea Curry

Name: Indian-spiced Roast Butternut and Chickpea Curry
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 850 g butternut squash; 15 g fresh coriander; 1 tsp cumin seeds; ¼ tsp chilli flakes; 30 g olive oil; 1 ½ tsp fine sea salt; ¾ tsp ground black pepper; 250 g basmati rice; water; 120 g onions; 1 garlic clove; 15 g fresh root ginger; 1 tsp garam masala; ½ tsp ground coriander; 1 tsp chilli powder; ½ tsp ground turmeric; 1 tsp curry powder; 400 g tinned coconut milk; 240 g tinned chickpeas; 400 g tinned chopped tomatoes; 250 g ready-to-eat Puy lentils

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Niveau facile

Temps de préparation 15min

Temps total 45min

Nombre de portions 6 portions

Ingrédients

850 g butternut squash, peeled, cut in pieces (2-3 cm)
15 g fresh coriander, 5 g stalks, cut in pieces, and 10 g leaves, roughly chopped, plus extra for garnishing
1 tsp cumin seeds
¼ tsp chilli flakes
30 g olive oil
1 ½ tsp fine sea salt
¾ tsp ground black pepper
250 g basmati rice (see tip)
water, for cooking rice
120 g onions, quartered
1 garlic clove
15 g fresh root ginger, peeled, cut in round slices (2 mm)
1 tsp garam masala
½ tsp ground coriander
1 tsp chilli powder, mild
½ tsp ground turmeric
1 tsp curry powder, medium
400 g tinned coconut milk
240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
400 g tinned chopped tomatoes
250 g ready-to-eat Puy lentils (1 pouch)

Infos nut.: par 1 portion
Calories: 2131 kJ / 508 kcal
Protides: 14 g
Glucides: 64 g
Lipides: 19 g
Graisses saturées: 12 g
Sodium: 626 mg