Roasted Squash and chickpea curry with cauliflower rice

by | Dec 7, 2016 | Main Meals | 0 comments

We are always looking for fresh, quick evening meal recipes that are nutritionally super-charged. The cauliflower rice makes this a light meal that’s full of nutrients. Squash is an excellent source of vitamins A and C to support your immune system as well as fibre and other vitamins & minerals. Whilst the chickpeas provide the protein you need to grow a healthy baby!

Ingredients:

Serves 4

  • ½  butternut squash, peeled and diced into inch size cubes
  • 200g chickpeas, tinned
  • 1 onion, diced
  • 1 red pepper, diced
  • 200g tomatoes, tinned
  • 1 clove garlic, chopped
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 250ml vegetable stock
  • ½ fresh red chilli de-seeded and finely chopped
  • 2 tbsp olive oil
  • 30g fresh baby spinach
  • 2 tsps fresh ginger grated
  • Sea salt
  • Bay leaf
  • Ground black pepper

Method:

  1. Pre-heat the oven to 180C.
  2. Place the squash in a large roasting tin, sprinkle over the spices, a tablespoon of olive oil and a pinch of salt.  Roast for 20-30 minutes, until softened.
  3. Meanwhile in a large pan, add a tablespoon of olive oil, once hot, add the onions, peppers, chilli and garlic and a pinch of salt.  Sweat them with the lid on, stirring occasionally for about ten minutes.
  4. Add the squash when ready, bay leaf, stock and tinned tomatoes, and cook for thirty minutes. Add the spinach for the last couple of minutes.
  5. Serve with brown rice or cauliflower rice.

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