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Rachel's Curry
This recipe is simple, tasty, really warming and if you love curry's this is one to try. You can make it as spicy or mild as your tastebuds prefer, so adjust the spices accordingly. To make it super quick, we've used frozen, pre chopped butternut squash and sweet potato however if you have a bit more time the fresh ingredients are a great alternative!
Instructions
  1. Drain the chickpeas.
  2. Coat the chickpeas and sweet potato in a drizzle of oil and roast these until the chickpeas have changed colour and the sweet potato is soft.
  3. Whilst these are roasting, cook the rice.
Curry Sauce
  1. Heat some oil in a deep pan and add the crushed garlic and chopped shallots.
  2. Add in your dry herbs (as much or little as you'd like)
  3. Grate your fresh ginger and lemongrass.
  4. Stir, then add the butternut squash.
  5. Simmer, then add the tin of coconut milk (shake well before opening)
  6. Add tin of tomatoes and stir.
  7. Simmer for 5 minutes or until squash is soft all the way through.
  8. Once the sauce is cooked, blitz in a blender until smooth.
Serve
  1. Add the roasted sweet potato and chickpeas to the sauce and stir.
  2. Drain the rice (mould into a small bowl if you have one)
  3. Add fresh coriander to garnish.
Recipe Notes

Thanks for sending this in Rachel! Certainly one of our new favourites.

#IBSFreeFood

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