A Redmond Multicooker recipe – only 225 calories per serving!
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.
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 and Chickpea Curry
Ingredients
- 1 onion finely chopped
- 1 tbsp sunflower oil
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1 tbsp garam masala
- 1/2 tsp ground turmeric
- 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 drained and rinsed
- Shetland sea salt to taste
- freshly ground black pepper to taste
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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.
Environmental Information
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.
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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.
I never had this before but I certainly would Love to give it a trial. Thanks for sharing
Thanks for the recipe Elizabeth. This is exactly what I was looking for !
This sounds SO good! I made a butternut squash and chickpea curry but with coconut milk the other week and i’ve been craving something similar! Now I have it!! Can’t wait to make it.
This curry looks beautiful… Loving the South Asian flavors! The low calories are a huge plus.
Look great. I lobe chick peas
This looks really yummy! Am on a diet and this would be perfect for me going to try this Thank you
I will certainly be using this recipe as it has all my favourite ingredients in one dish and it looks awesome.
Looks really tasty.
This sounds gorgeous – a big batch with some portions frozen would be great.
Love it and the Vitamin A in the squash is an added bonus for a health freak like your truly.
This looks great!
Oh my, this looks amazing! I definitely need to try this recipe out.
That just looks so nice. I love butternut squash! And I love tat you have [placed it on a bed of leaves,
What a lush curry, I love butternut squash and chickpeas but have never had them together so must try this:-)
Now this looks absolutely divine, I have never had Butternut Squash in a curry, so I am now wanting to try it x
I’m not a fan of butternut squash but I do think I could eat it in a curry, I love curry, it’s my favourite meal. I am gonna try this recipe 🙂 Thank you for sharing. xx
ive never tried butternut squash before. this looks so delish and very easy to make
Looks yummy! I love a veggie curry and this looks so tasty. Love how you have served it with salad too.
mmmm this looks and sounds delicious!
I love butternut squash and chickpea curry and this looks incredibly yummy.
I love this idea, love me some chickpeas!
A lovely recipe, my husband would love this. I don’t like spicy food but if I take the spices out it would be lovely
Food looks yummy as always. This recipe is on my to do list.
I’ve been making a very similar dish but with sweet potato. Next time I’ll have to try with butternut squash to get all that vitamin A!
This looks soooo yummy and healthy! I’m going to have to try this myself!
What a lovely combination I have tried both ingredients in curry but not together.
My slowcooker is working overtime just now. Haven’t tried chickpeas and butternut squash together- sounds delicious!
Oh dear, I love curry too! This one one is perfect my craving now. 😉
I love this idea. I’m definitely a fan of chickpeas and squash so this could be a great personal lunch recipe for me.
I think I may just have found tomorrow’s dinner as I have a butternut squash in the fridge and some dried chick peas in the pantry. Looks delicious.
Hearty choice. I’d serve this with cauliflower rice for a real full belly on a cold winters evening 🙂
This is my sort of recipe. Curry with chickpeeas included are always a winner.
This sounds great! Defo one to bookmark and try at some point!
I do love a good vegetable curry and this one looks too good not to try. Thanks for sharing
oh wow I am a bg fan of curry and this sounds utterly amazing may just give it a try
This looks absolutely delicious, something for me to definitely try!
I love butternut squash well done for getting the last one left on shelves! How far is your nearest station?
I’ve started eating more butternut squash and this does look super yummy. Thanks for the recipe x
This is one of my favourite curries to make. Really hearty and filling, but so healthy too.
I love squash and chick peas – this is going to have to get made at my house!
This looks so wonderful and hearty—a perfect soul-warming dish.
This sounds like a delicious curry! I love the use of the squash and chickpeas. What a lovely combination.
This looks so good and perfect for the cooler weather we’re getting here now.
This looks healthy and delicious I love it!
This is such a delicious veg meal! I love butternut squash, actually it is the only type of squash we have in Greece!
The curry looks so delicious and flavorful! Love the way you have served it with yogurt.
This looks fabulous! I love Curry, I am pinning this recipe to try later. I would love it if you added it my Sunday Fitness & Food Link-up at http://www.marathonsandmotivation.com
I make a curry almost identical to this and it is good.
This sounds so good! So full of flavor. And it looks so fresh and inviting. Yum!
You have got my attention. This combo sounds amazing. Perfect curry/stew for a wintry evening. Curry is such a spot hitter!
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
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.
I need to get a multi cooker, looks like they work wonders!