Chickpea and squash curry with bombay potatoes recipe

28 ratings Rate
  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 521 calories / serving
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Heat the oven to Gas 6, 180°C fan, 200°C.

Coat the squash with a little sunflower oil, sprinkle with the curry powder and mix together. Spread onto a baking sheet and roast in a preheated oven for 30 minutes.

Put ¼tsp curry paste on each tomato half, pressing gently into the flesh with the back of the spoon. Place onto a baking sheet and cook in the oven for 10-15 minutes.

Add a dash of oil to a large pan and brown the onion. Add the chickpeas (drained) and remaining curry paste. Cook for 3-5 minutes. Add the roasted squash, coriander and cottage cheese and mix well.

Cook the rice according to pack instructions and serve with the curry and tomatoes.

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  • Ingredients

  • 750g butternut squash, peeled and chopped into 2cm cubes
  • 2 dashes sunflower oil
  • 2tsp medium curry powder
  • 2tsp tikka masala curry paste
  • 4 large tomatoes, halved
  • 1 large onion, chopped
  • 400g can chickpeas
  • 40g fresh coriander
  • 300g Light Choices cottage cheese
  • 300g basmati rice
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  • Energy 2212kj 521kcal 26%
  • Fat 6.1g 9%
  • Saturates 1.3g 7%
  • Sugars 17.5g 19%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 98.6g Protein 24.2g Fibre 9g

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