Sinead Delahunty -This Chicken & Chickpea Curry is delicious

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

https://glenisk.com/recipes/chickpea-spinach-squash-curry

Sinead Delahunty -This Chicken & Chickpea Curry is delicious

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

https://glenisk.com/recipes/chickpea-spinach-squash-curry

Chickpea and Potato Masala

Chickpea and Potato Masala

Serves 4

Cooking time: 30 minutes

Ingredients

  • 2tbsp sunflower oil
  • 2 onions, sliced
  • 2 cloves of garlic
  • 1tbsp fresh grated ginger
  • 1tbsp garam masala
  • 3tbsp masala curry paste
  • 900g Rooster or Maris Piper potatoes, peeled and cubed
  • 1 tin of chickpeas, drained
  • 1 tin of chopped tomatoes
  • 1 tin of reduced fat coconut milk
  • Salt and milled pepper
  • 1 bag of baby spinach
  • 1 tbsp fresh chopped coriander

To Cook

In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil. Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat.

Add the potatoes and chickpeas and stir them into the spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer. At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.

Just before serving stir in the spinach and coriander and serve with yoghurt.

For more delicious and healthy potato recipes visit www.potato.ie/recipes/

Sinead Delahunty -This Chicken & Chickpea Curry is delicious

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

https://glenisk.com/recipes/chickpea-spinach-squash-curry

Sinead Delahunty -This Chicken & Chickpea Curry is delicious

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

https://glenisk.com/recipes/chickpea-spinach-squash-curry