![Organic Butternut & Cabbage Mild Curry [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/01/Butternut-Cabbage-Mild-Curry-vegan-by-The-Flexitarian-v8-300x300.jpg)
Organic Butternut & Cabbage Curry
This vegan Organic Butternut & Cabbage Curry makes a comforting winter meal.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 900 g medium organic butternut squash - I used Abel & Cole
- 4 handfuls of sliced organic winter cabbage - I used Abel & Cole
- 400 g can organic chickpeas - I used Biona
- 1 medium onion
- 3 garlic cloves
- 6 cm fresh ginger root [2.4 inches]
- 1 1/2 Tbsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp mild curry
- 4 cardamom pods
- 400 g can chopped tomatoes
- 750 ml vegetable stock
- 400 ml organic coconut milk - I used Biona
- 2 Tbsp organic coconut oil - I used Biona
- juice of 2 limes
- small bunch of fresh coriander to serve
- cashew nuts to serve
Instructions
- Heat the coconut oil in a large saucepan.
- Add finely chopped onion and crushed garlic. Add grated ginger, garam masala, ground cumin, ground coriander, turmeric, curry powder and crushed seeds of cardamom pods (discard the pods). Fry gently until soft.
- Peel and cut butternut in 2cm dice [0.8 inches].
- Add butternut to onion mixture followed by chopped tomatoes and vegetable stock. Bring to the boil then cook covered under medium heat for 15 mins until butternut is just cooked.
- Add shredded cabbage and coconut milk. Cook for another 10 mins. Butternut should still have a bite.
- Add rinsed and drained chickpeas.
- Season to taste with lime juice.
- Serve with cashew nuts and chopped coriander sprinkled on top.
Nutrition
Serving: 300gCalories: 541kcalCarbohydrates: 81gProtein: 18gFat: 22gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 726mgPotassium: 2094mgFiber: 25gSugar: 29gVitamin A: 16905IUVitamin C: 263mgCalcium: 398mgIron: 9mg