Squash and chickpea curry
with coconut milk, naan bread and fried Brussels sprouts garnish
Ingredients
- Chickpeas
- Butternut Squash(es)
- Carrot(s)
- Brussels Sprouts
- Coconut Milk
- Red Curry Paste
- Vegetable Broth Cube(s)
- Spice Mix (Curry Powder,Ginger Powder,,)
- Cilantro
- Naan Bread
1. 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. 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 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. 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. Add the cilantro to the curry. Serve the curry with the naan bread and garnish with the Brussels sprout leaves. Bon appétit!