Main courses · Other mains
Indian-spiced Roast Butternut and Chickpea Curry
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 6 portions
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- Category
- Main coursesOther mains
- Time
- 30–60 min
- Difficulty
- Easy
- Rating
- Well rated
- butternut squash
- 850 g
- fresh coriander
- 15 g
- cumin seeds
- 1 tsp
- chilli flakes
- 0.3 tsp
- olive oil
- 30 g
- fine sea salt
- 1.5 tsp
- ground black pepper
- 0.8 tsp
- basmati rice
- 250 g
- water
- water
- onions
- 120 g
- garlic
- 1 cloves
- fresh root ginger
- 15 g
- garam masala
- 1 tsp
- ground coriander
- 0.5 tsp
- chilli powder
- 1 tsp
- ground turmeric
- 0.5 tsp
- curry powder
- 1 tsp
- tinned coconut milk
- 400 g
- tinned chickpeas
- 240 g
- tinned chopped tomatoes
- 400 g
- ready-to-eat Puy lentils
- 250 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 626 mg
- Protein
- 14 g
- Energy
- 2,131 kJ
- Calories
- 508 kcal
- Fat
- 19 g
- Saturated fat
- 12 g
- Carbohydrates
- 64 g