Root Veg and Chickpea Microwave Curry Recipe

Name: Root Veg and Chickpea Microwave Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 parsnips (peeled and chopped); 1 sweet potato (peeled and chopped); 300 g butternut squash (peeled and chopped); 1 medium curry powder; 1 dash water; 1 dash lemon juice; 1 tablespoon tomato puree; chopped tomato; 410 g tinned chickpeas; natural yoghurt; salt; fresh ground pepper

Servings: persons

2 parsnips (peeled and chopped)
1 sweet potato (peeled and chopped)
300 g butternut squash (peeled and chopped)
1 medium curry powder
1 dash water
1 dash lemon juice
1 tablespoon tomato puree
chopped tomato
410 g tinned chickpeas
natural yoghurt
salt
fresh ground pepper

1
Put a tablespoon (or less if you don't want it too spicy) of curry powder, the substantial splashes of water and lemon juice into a large microwavable dish and mix together.
2
Add chopped veg and cover in mixture.
3
If you want a drier curry, use the tomato puree and a bit more water.
4
If you want it wetter, use a tin of chopped tomatoes and a teaspoon of puree.
5
Microwave in 5 minute bursts, stirring and checking that it isn't drying out every 5 minutes .
6
The full time will depend on how big the chunks are and the wattage of your microwave.
7
Continue cooking until the veg are nearly cooked (you can check with a fork).
8
Add the drained chickpeas and as much yoghurt as you want (more yoghurt and it will be creamier but less spicy and vice versa) I usually make it too spicy and then have to calm it down a bit with the yoghurt.
9
Warm through in the microwave (which helps finish cooking the veg).
10
Serve on rice, quinoa or couscous and season to taste with the salt and pepper.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 parsnips (peeled and chopped), 1 sweet potato (peeled and chopped), 300 g butternut squash (peeled and chopped), 1 medium curry powder, and more.

Yes, Root Veg and Chickpea Microwave Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Veg and Chickpea Microwave Curry

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