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Indian-spiced Roast Butternut and Chickpea Curry
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- 850 g butternut squash, peeled, cut in pieces (2-3 cm)
- 15 g fresh coriander, 5 g stalks, cut in pieces, and 10 g leaves, roughly chopped, plus extra for garnishing
- 30 g olive oil
- 1 tsp cumin seeds
- ¼ tsp chilli flakes
- 1 ½ tsp fine sea salt
- ¾ tsp ground black pepper
- 250 g basmati rice (see tip)
- water, for cooking rice
- 1 garlic clove
- 120 g onions, quartered
- 15 g fresh root ginger, peeled, cut in round slices (2 mm)
- 1 tsp garam masala
- 1 tsp chilli powder, mild
- 1 tsp curry powder, medium
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 400 g tinned coconut milk
- 400 g tinned chopped tomatoes
- 250 g ready-to-eat Puy lentils (1 pouch)
- per 1 portion
- 2131 kJ / 508 kcal
- 14 g
- 64 g
- 19 g
- Saturated fat
- 12 g
- 626 mg
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