Butternut squash and chickpea curry

Prep time: 15 mins
Cook: 25 mins
Serves: 4

A high fibre, filling vegetarian curry low in protein, potassium, phosphate and salt. Perfect for those reducing their protein.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
99.0g	Carbohydrate
517.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
99.0g	Carbohydrate	517.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This quick and easy vegetable curry is a tasty midweek choice. Use a plant based yogurt or coconut cream for a vegan friendly meal.

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Ingredients

1 tablespoon olive oil

1 butternut squash (approx. 400g)

1 red onion

2 teaspoons mild curry paste

300ml reduced salt vegetable stock

400g chopped tomatoes

400g tinned chickpeas

3 tablespoons fat free Greek yogurt

160g uncooked rice

30g fresh coriander

4 wholemeal chapatis

Method

Peel, deseed and dice the butternut squash. Heat the oil in a large frying pan and cook the butternut squash for 2-3 minutes until lightly browned. Dice the onion and add to the pan, along with the curry paste and fry for another 3-4 minutes.

Pour over the stock, then cover and simmer for 15-20 minutes, or until the squash is tender. Drain and rinse the chickpeas then add with the tomatoes to the curry. Gently cook for 3-4 minutes, until the tomatoes slightly soften.

Bring saucepan of water to the boil. Rinse the rice and add to the boiling water. Cover and reduce the heat to a simmer for 20 minutes or until cooked.

Take the curry off the heat and stir through the yogurt and chopped coriander. Serve with the cooked rice and a wholemeal chapatti if you like.

Food Facts

Carbohydrate

The main source of carbohydrate in this dish comes from the rice and chapatis. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment. If serving without chapatis you can increase the amount of rice from 40g to 60g uncooked rice per serving.

Phosphate/potassium

Although this dish contains some high potassium ingredients, such as the tinned tomatoes and the butternut squash, the amounts used in the recipe have been kept to a minimum to ensure the entire meal is still low in potassium and can therefore be enjoyed if following a potassium restriction. Overall, this dish is low in phosphate, but if you have been prescribed a phosphate binder ensure you take them with this dish.

Protein

This dish is relatively low in protein per portion and is therefore suitable if you have been advised to follow a low protein diet. If you have been advised to follow a high protein diet you may wish to serve with 170g chicken if you eat meat. This can be diced and added at step 2.

Gluten free

Served with rice this recipe is gluten free.

Vegan

Use a plant based yogurt or coconut cream.

Healthier option

The flavour of this dish comes from all the curry paste and herbs therefore additional salt is not required. The stock will contain some salt, but low or very low salt stock cubes or stockpots are readily available in supermarkets.

Cheaper option

This dish is relatively cheap. To make life easier, try using pre prepared or frozen butternut squash that is already peeled and diced!

Storage

If not eating all the curry immediately then separate before adding the yogurt. Allow to cool, place in an airtight container, refrigerate and consume within two days. Reheat and stir in the yogurt before serving. If freezing the curry place in a sealed container in portions. Defrost and reheat thoroughly, stirring in the yogurt before serving. Rice should be served hot and eaten immediately after it is first cooked, do not keep and reheat. Serve with freshy cooked rice.