NOVEL THINKING

Cook until the beans are tender, about 7-8 minutes. Hi Guppy, I used fenugreek powder and grown cumin for this recipe. Hi Chris, sorry this didn't work out for you. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices. DEFINITELY buy ready chopped! For one, you could roast the butternut squash in advance to speed up the cooking process the day of. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper.

Homemade curry is one of my most common go-to's when I'm in the mood for something warm and comforting. Continue to cook the spices and veggies for 3-5 minutes or until everything is … When your Butternut Squash is cooked, add it to the curry sauce along with some washed spinach. I always buy ready chopped and frozen butternut squash (available from most supermarkets now). Thanks for lovely idea. Balanced with fiber, energizing carbs, fat, and plant-based protein from lentils, this butternut squash curry always makes me feel more energized. Had to toss the whole batch. Even better, make the whole thing a day or two in advance and heat up leftovers in just a couple of minutes.

. Add your passata, chopped tomatoes,  drained chickpeas, mango chutney and garam masala. Making it a versatile dish for the whole family. Yum! A spoonful of your favorite plain yogurt could be nice, too. Hi Dalilah, thanks for trying the recipe! Heat a drizzle of oil in a saucepan on medium heat.

Bring the mixture back up to the boil on medium heat and add a splash of water if it’s a bit thick. Store butternut squash curry in an airtight container and refrigerate up to a week. … It is gorgeous as food can be. I like the combination of Brussels sprouts with creamy baked pumpkin and coconut milk.

Can't wait to try it. Drain any excess water and transfer the cooked lentils to a bowl or dish while you cook the Brussels sprouts. I know, This year has already taken our New York trip, my, There is a magic and joy about autumn, I love the, How are we all feeling after the weekend? Roasted butternut squash, with spinach and chickpeas mixed with Indian spices make this a comforting dish perfect for the whole family. The times listed in my recipes are always estimated so I try to also include additional descriptors, such as "or until tender" to accommodate individual variations. Copyright ©2020, Taming Twins. Seriously what’s not to love. Now lay each half of the squash down and and cut lengthways (ideally the pieces would be around 1/2 inch wide). Bring the liquid to a boil and then reduce the heat and cook until the lentils are the right consistency. Fry over a low heat for around 5 minutes, stirring frequently. If you are following the Slimming World plan you would need to count your syns, and use spray oil rather than olive oil. So, in case you fancy coming along with us in my challenge to change those things, here’s my most recent crack at an easy, perfect for freezing, vegetarian dinner.

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