Squash and chickpea curry

Informations supplémentaires

45 min. | 655 kcal | easy | Spicy, Vegetarian, Plant-based | Printable version

1. Setup Cut the carrots into small pieces. Chop the cilantro. Separate all the Brussels sprouts leaves. Peel and cut the squash into small cubes. 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 500 ^2P | 750 ^3P g of 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!

398mlChickpeas

0.5unitButternut Squash(es)

4unitCarrot(s)

150gBrussels Sprouts

200mlCoconut Milk

15mlRed Curry Paste

1unitVegetable Broth Cube(s)

10Spice Mix (Curry Powder,Ginger Powder,,)

1unitCilantro

2unitNaan Bread

What you need

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

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg