Butternut Squash Khmer Chickpea Curry Soup
with Coriander and Lime
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 carton(s)
Chickpeas
150 grams
Green Beans
1 unit(s)
Lime
2 unit(s)
Garlic Clove
15 grams
Ginger Puree
75 grams
Red Thai Style Paste
1 sachet(s)
Ground Turmeric
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 bunch(es)
Coriander
Not included in your delivery
1.5 tsp
Sugar
200 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.
Meanwhile, drain and rinse the chickpeas.
Trim the green beans, then cut into thirds.
Zest and cut the lime into wedges. Cut and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the pan is hot, add the green beans and stir-fry until tender, 4-5 mins.
Add the garlic, ginger puree, red Thai style paste, ground turmeric and half the lime zest. Cook until fragrant, 1 min.
Stir in the chickpeas, coconut milk, soy sauce, sugar and water for the curry (see pantry for both amounts).
Bring to the boil and simmer until thickened slightly, 4-5 mins.
Meanwhile, roughly chop the coriander.
When ready, stir the roasted butternut and half the coriander through the curry. Simmer, 1 min.
Add a squeeze of lime juice, then remove from the heat.
Taste and season with more lime juice, sugar or salt if needed. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!
Share the khmer curry between your bowls.
Sprinkle over the remaining coriander.
Serve the remaining lime wedges alongside for squeezing over.
Enjoy!
