Food To Die For – Butternut Squash , Chickpea & Spinach Curry

Nutrition / food to die for

Its getting pretty cold outside so its time to rev up the spices and seasonal ingredients into a satisfying, warming and comforting dish. Chillies keep the chills at bay, but their heady aromas lift the spirits and cheer the soul…banishing the winter blues.
This delicious butternut squash, chickpea and spinach curry is super healthy, tasty and makes you feel good for packing away so much veg in one meal.
Prep time:   10 mins
Cooking time:     35-40 mins
Serves:     4

  • 1 whole butternut squash, peeled, deseeded and diced
  • 200g baby spinach
  • 400g chickpeas, drained
  • 400g chopped tinned tomatoes
  • 2 cloves of garlic, crushed or finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon ginger
  • 1 tablespoon cumin
  • half a lemon
  • chopped coriander, a handful will be plenty
  • 4 tablespoons light coconut milk
  • Firstly add coconut oil to a frying pan and add the onion until soft. Add in the garlic, ginger, cumin and chilli.
  • Add the diced butternut squash and ensure its coated in the ingredients. Cook for 3-4 minutes.
  • Add the chopped tomatoes and the light coconut milk and cook for 10-15 mins on a low heat until the butternut squash softens.
  • Add the drained chickpeas and the spinach. Once the spinach has wilted and the chickpeas are warmed through, add the coriander and squeeze in the lemon juice.
  • Serve with wholegrain & quinoa or basmati rice (100g) and a wedge of lime or lemon.
  • MACROS per serving (inc. rice)
    Calories: 391kcals
    Protein: 11g
    Fat: 2.5g
    Carbs: 60g

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