An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g ...

To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes.

coconut curry is fragrant and decadent. But what about when you're ready to take your recipe to the next level? Savory meets ...

Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, and serve with rice ...

Anjula Devi is an author, cookery school founder and consultant chef for Manchester United. She shares her favourite quick, ...

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian ... is the mother of invention” kind of recipe, born from isolation, scant ingredients ...

Because it's so sweet, butternut squash can even be used for beautiful tarts, decadent brownies and refreshing sorbet. Its sweetness tempers a spicy curry dish, and its texture balances out the ...

Add the garlic and curry ... butternut and courgette and simmer, uncovered, for about 15 minutes. Cook for about 12 minutes, stirring occasionally. Add the tin of beans to the pan. Make sure the ...

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata varieties. We love red curry ... Find this recipe and more in our guide to squash soup.