Speedy Vegetarian Curry with Wholegrain Rice
Creamy, luxurious and perfectly balanced. The butternut squash gives it a sweetness and the almond butter helps it thicken to create the creamiest curry, without any cream! It makes the best leftovers and is also freezer-friendly, making it a great option for lunch the following day.
SuperValu
SuperValu
Recipe - SuperValu Online
Speedy Vegetarian Curry with Wholegrain Rice
Prep Time15 Minutes
Servings2
Cook Time30 Minutes
Ingredients
1 White onion, finely diced
2 Garlic cloves, minced
1 SuperValu Signature Tastes sweet pointed red pepper
300g Butternut squash, diced
1 Heaped tbsp curry powder
1 tbsp Tomato purée
1 tbsp Smooth almond butter
1 tsp SuperValu honey
1 x 400g tin coconut milk - regular or light
1 tin SuperValu chickpeas, drained
Handful SuperValu baby spinach
Handful of coriander, chopped, to serve
1 packet SuperValu pre cooked wholegrain rice
Directions
Ingredients
- 1 white onion, finely diced
- 2 garlic cloves, minced
- 1 SuperValu Signature Tastes sweet pointed red pepper
- 300g Butternut squash, diced
- 1 Heaped tbsp curry powder
- 1 tbsp Tomato purée
- 1 tbsp Smooth almond butter
- 1 tsp SuperValu honey
- 1 x 400g tin coconut milk - regular or light
- 1 tin SuperValu chickpeas, drained
- Handful SuperValu baby spinach
- Handful of coriander, chopped, to serve
To serve
- 1 packet SuperValu pre cooked wholegrain rice
Method
- Sweat the onion and garlic with a pinch of salt in a deep pan for 5 minutes until softened.
- Add the red pepper and butternut squash and cook for a further 5 minutes.
- Stir in the curry powder and cook for another 1-2 minutes.
- Stir in the tomato purée, almond butter, honey and mix, then add the tin of coconut milk.
- Bring to the boil and leave to cook, without a lid, for about 15-20 minutes, until the butternut squash is tender.
- Add the chickpeas and a large handful of spinach and simmer until the spinach has wilted and the chickpeas are warmed through.
- Serve with rice and a sprinkle of coriander.
15 minutes
Prep Time
30 minutes
Cook Time
2
Servings
Recipe
Ingredients
- 1 white onion, finely diced
- 2 garlic cloves, minced
- 1 SuperValu Signature Tastes sweet pointed red pepper
- 300g Butternut squash, diced
- 1 Heaped tbsp curry powder
- 1 tbsp Tomato purée
- 1 tbsp Smooth almond butter
- 1 tsp SuperValu honey
- 1 x 400g tin coconut milk - regular or light
- 1 tin SuperValu chickpeas, drained
- Handful SuperValu baby spinach
- Handful of coriander, chopped, to serve
To serve
- 1 packet SuperValu pre cooked wholegrain rice
Method
- Sweat the onion and garlic with a pinch of salt in a deep pan for 5 minutes until softened.
- Add the red pepper and butternut squash and cook for a further 5 minutes.
- Stir in the curry powder and cook for another 1-2 minutes.
- Stir in the tomato purée, almond butter, honey and mix, then add the tin of coconut milk.
- Bring to the boil and leave to cook, without a lid, for about 15-20 minutes, until the butternut squash is tender.
- Add the chickpeas and a large handful of spinach and simmer until the spinach has wilted and the chickpeas are warmed through.
- Serve with rice and a sprinkle of coriander.