- Recommended for: Lunch or light dinner
- Serves: 1 woman, double up the portions for a male serving (see full portion control guide here).
- Quality Protein
- 1/3 can drained chickpeas OR 1/3 a cup of cooked chickpeas.
- 1/3 cup diced butternut
- 1/4 onion, chopped finely
- Half a chopped tomato or 3 cherry tomatoes
- Smart Carbs
- 1/4 cup uncooked brown basmati rice
- Healthy Fat
- Tbsp olive or coconut oil for frying
- Herb, spices and extra
- 1cm piece peeled and finely grated ginger
- half a clove of garlic, chopped finely
- pinch cinnamon
- 1/2 tsp cumin
- 1/2 tsp good quality curry powder
- pinch cayenne pepper
- 60 ml coconut milk
- Chopping board
- Chopping knife
- Small bowl
- Frying pan
- Boil the rice in a cup of salted water for 25 minutes. In the meantime:
- Cube the butternut into 1cm cubes (small).
- Chop the onion finely.
- Finely grate the knob of ginger.
- Peel and crush the garlic.
- Chop the tomato
- Fry the onion, ginger, garlic, cumin, cinnamon, cayenne and curry powder in the coconut oil to blend and develop flavours.
- Add the diced butternut, a half cup of water and cook for 3 minutes.
- Add the coconut milk and chickpeas and cook for another 2 minutes while stirring to evaporate excess fluid.
- Adjust seasoning to taste. Set aside.
- Drain the rice.
- Dish half a cup of rice and spoon the delicious butternut and chickpea curry on top.
- Garnish with chopped spring onion greens or parsley
Points of interest: Chickpeas are very nutritious and aid digestion. They have a good amount of protein which makes them a good source of protein for vegetarians. Curry is touted for boosting your immune system and relieving arthritic pain, it also lowers cholesterol and boosts metabolism.