Vanlife Eats
Butternut Squash, Apricot, Chickpea and Chard curry
Recipes
DinnerHard

Butternut Squash, Apricot, Chickpea and Chard curry

Prep
Cook
Serves
2
Calories
1083
Adjust servings:
2

This delicious vegan butternut squash curry is packed full of freshness and flavour. If you like creamy, hearty one pot wonders this one is for you. And the great thing about much of the ingredients is that you can often find it without packaging in the supermarket! Brilliant. If you can’t get chard, use spinach or green beans.

📖 The story behind this dish

A delicious butternut squash, apricot, chickpea and chard curry by Martin Dorey. So many delicious flavours and colours. A fantastic vegan one pot curry. You can serve this curry with rice or bread, either way we guarantee you are going to be wanting to mop up the sauce.

This vegan butternut squash curry can be adapted to include whatever is in season. The fact that is all cooked in one pot is ideal for vanlife, as it means less washing up!

Share:
1Butternut squash (peeled & cut into 1 inch chunks)
1handful Fresh chard leaves (chopped)
1Red onion
1tbsp Rapeseed/sunflower oil
5Curry leaves
1Garlic clove
1tsp Ground ginger
1pinch Red chilli flakes
1tsp Tumeric
1tsp Ground coriander
1tsp Ground cumin
400g Chickpeas (1 tin)
400ml Coconut milk (1 tin)
8Dried apricots (chopped)
Seasoning (to taste)
Chopped coriander (to garnish)
1tbsp Flaked almonds
Nutrition per serving
1083
Calories
29g
Protein
57g
Fat
134g
Carbs
curry
🌿
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