CHICKPEA &
B U T T E R N U T S Q U A S H C U R RY
2 tbsp vegetable oil
4 cups chopped butternut squash (1-inch chunks)
1/4 tsp each salt and freshly ground pepper
1 tbsp ginger, minced
2 cloves garlic, minced
3 cups small cauliflower florets
2 cups green beans, trimmed
1 can chickpeas, drained and rinsed
1 jar (400ml) Patak’s Korma Sauce
2 cups baby spinach
2 tbsp fresh cilantro, finely chopped
1/4 cup flaked coconut, toasted
Patak’s Sweet Mango Chutney
lemon wedges, optional
Prep time: 15 min
Cooking time: 25 min
Heat level: 1
Serves: 4
Instructions
1. Heat oil in large Dutch oven or large saucepan over
medium-high heat. Sauté butternut squash, salt, and
pepper for 5 to 6 minutes or until golden brown. Add
ginger and garlic; continue to sauté for 2 to 3 minutes
or until fragrant.
2. Add cauliflower, green beans, and chickpeas and
sauté for 2 minutes. Add 1/2 cup water and cook,
stirring for 3 to 5 minutes or until veg tables are
tender crisp. Stir in Patak’s Korma Sauce and bring
to a simmer. Cook, covered, stirring occasionally,
for 5 to 8 minutes or until vegetables are tender.
3. Stir in baby spinach and cilantro. Garnish with flaked
coconut. Serve with Patak’s Sweet Mango Chutney
and lemon wedges, if desired.
TRY THIS
For a spicier dish, try garnishing each plate
with sliced chillies. If you want to cool things
down, try drizzling with some yogurt.
W H AT S H O U L D I M A K E F O R D I N N E R ?
Ingredients
Not a fan of chickpeas? No problem.
Try replacing them with lentils.
Discover even more great Patak’s recipes here.
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F E S T I V E F L AV O U R S
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