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Squash and chickpea curry

45 min. | 655 kcal | easy |
Spicy, Family, Vegetarian
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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!
1 unit Chickpeas
300 g Buttercup Squash(es)
4 unit Organic Nantes carrot (s)
2 unit Brussels Sprouts
160 ml Coconut Milk
15 ml Red Curry Paste
1 unit Vegetable Broth Cube(s)
30 ml Spice Mix(curry powder,ginger powder)
1 unit Cilantro
2 unit Naan Bread
What you need pot, strainer, pan, tongs, paper towel
655 kcal
% daily value
% daily value
carbohydrate 91g
fat 25g
cholesterol 0mg
fiber 14g
protein 22g
saturated 16g
sodium 1455mg
sugar 16g
trans 0g