Butternut and Chickpea Curry

this super scrummy curry is packed with veggies!

With a tasty twist of coriander!

  • Makes

  • Prep

  • Cook

    • Vegetarian
    • Soya free
    • Nut free
    • Gluten free
    • Dairy free
    • Egg free


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    • Soft butternut chunks 150g
    • Tinned tomatoes 200g
    • Cooked chickpeas 120g
    • Mild curry powder or garam masala 1.5 tspns
    • Onion 70g
    • Olive oil 10ml


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    1. Heat the olive oil in a frying pan and add the spices + then finely chop the onion.
    2. Once browned, add the tomatoes + cook until the sauce reduces and thickens.
    3. Add the chickpeas and butternut squash chunks.
    4. Blend down to little one’s usual texture.
    5. Serve to your little one with basmati rice.
    6. Sprinkle with coriander to finish.
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