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Butternut Squash and Chickpea Curry

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A Redmond Multicooker recipe – only 225 calories per serving!

Butternut Squash & Chickpea Curry

I love a good curry, me.

I’ve been making variations of this particular curry recipe for some time now – it began with using sweet potato and adding handfuls of kale or spinach at the end, but, like many people, I’ve been on a sensible eating plan since the New Year.

I’m not on a diet as I don’t need to lose weight, but I’m strength training for a fitness challenge I have set myself to complete later on in the year. There will be more on this adventure later, but in the meantime, know that I am trying to nourish my body in the best way that I can with the ingredients I have available.

Butternut Squash & Chickpea Curry

This time of year the transport links to my rural island home in Shetland are disrupted, a lot. Ferry cancellations due to storm force (gusting to hurricane!) means that there can often be be a scarcity of fresh fruits and vegetables in the village shops.

I can’t even explain how delighted I was to have acquired a butternut squash recently; the only butternut squash on the shop shelves. This vitamin A loaded vegetable put a big smile on my face, and I made myself a curry.

A low calorie curry packed with flavour and nutrition.

To cook on the hob I need to use a bit more oil to stop the onion and spices from burning, but with my trusty Redmond Multicooker I was able to reduce the oil content (and therefore the calorie content) to the bare minimum. The non-stick bowl and slow cooker type properties of the multicooker makes cooking this curry a cinch.

You can serve your curry simply with some low fat natural yogurt and a generous sprinkling of hot chilli pepper, or add rice and/or na’an breads for something a bit more substantial.

For those who are calorie counting this recipe serves four, heartily, and it comes in at less than 225 calories per serving. You feel properly full afterwards too even without the addition of rice or na’an – bonus!

Butternut Squash & Chickpea Curry

Butternut Squash and Chickpea Curry

Butternut squash and chickpeas seasoned with fresh garlic, ginger and warming spices. Only 225 calories per serving!
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Author: Elizabeth

Ingredients

  • 1 onion finely chopped
  • 1 tbsp sunflower oil
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tbsp garam masala
  • 1/2 tsp ground tumeric
  • 2 cm fresh ginger root finely chopped
  • 3 garlic cloves finely chopped`
  • 400 grams tinned plum tomatoes
  • 1 tbsp tomato puree
  • 750 grams butternut squash peeled and cubed
  • 400 gram tinned chickpeas in water drained and rinsed
  • sea salt to taste
  • freshly ground black pepper to taste

Instructions

  • Add the oil to the bowl of the multicooker and select FRY. The timer is automatically set for 10 minutes.
  • Add the onions and fry for 3-4 minutes, stirring frequently.
  • Crush the whole cumin and coriander seeds in a small mortar and pestle and add to the cooked onion along with the garam masala, turmeric, ginger and garlic. Season to taste with salt and pepper. Fry for another minute or so.
  • Add the tinned tomatoes and tomato paste and bring to the boil, allowing the 10 minute FRY automatic setting to finish.
  • Add the cubed butternut squash and stir to coat well.
  • Select STEW and set the timer for 40 minutes. Close the lid.
  • After 40 minutes is up, add the tin of drained, rinsed chickpeas and check how tender the squash is. Select STEW and set the timer for 10-20 minutes depending on if your squash needs more or less time.
  • Serve with a spoonful of low fat yogurt and a sprinkling of chopped parsley or coriander leaves.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

Click here to view the nutritional information for this recipe.

MY OTHER REDMOND MULTICOOKER RECIPES
Braised Red Cabbage with Star Anise
Deep Dish Apple & Sultana Crumble
One Pot Lemon Pepper Chicken with Country Vegetable Rice
Chocolate Hazelnut Hot Fudge Pudding Cake

LINKING UP WITH A FEW FOOD BLOGGING CHALLENGES
Extra Veg by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy
Meat Free Monday by Jacqueline over at Tinned Tomatoes
Recipe of the Week by A Mummy Too

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Recipe commissioned by Redmond. This is a paid post.

Comments

  1. Thank you for the wonderful recipe, Elizabeth.
    At first I had my reservations about vegetarian dishes but this plate really turned my mind. The herbs are delicious and the curry gives the plate a lovely yellow color. I’ve never thought about adding coriander leaves, but I’m definitely going to do that in the future! Besides being tasty, the dish is also very healthy which is a major advantage. My mom always adds chili to her curry. I gave it a try and it makes the dish even better! Be sure to continue making tasty and healthy dishes.

    Reply

  5. This curry looks beautiful… Loving the South Asian flavors! The low calories are a huge plus.

    Reply

  8. I will certainly be using this recipe as it has all my favourite ingredients in one dish and it looks awesome.

    Reply

  28. My slowcooker is working overtime just now. Haven’t tried chickpeas and butternut squash together- sounds delicious!

    Reply

  52. Love a good curry too, me. 😀 This looks and sounds delicious! And very healthy! I’m trying to find yummy recipes i love that are healthy too and this is perfect! Thank you for sharing

    Reply

  53. Hello! I’ve recently found your lovely blog. This curry looks delicious. It’s just the sort of thing I love to eat. I have been growing Butternut squash on our allotment, but they do need a fair amount of warmth and sunshine, which I imagine can be in short supply in Shetland.

    Reply

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