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Gordon Ramsay’s Quick Curry

Adapted from the Michelin-starred MasterChef himself! This quick curry features butternut squash, red onion, and a little ginger to help make it sing. You will not be sent home if you make this recipe at your next mystery box challenge.
Cooking Tip

You can substitute the chickpeas for chicken or tofu! This dish is also very good over a fragrant rice or next to some traditional roti/naan.

Yield6 servings
Serving size2 cups
Perfect forOne-pot, Quick & easy
Dietary preferencesDairy Free, Vegetarian
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Ingredients

 

  • 1 can of chickpeas, drained and rinsed
  • 1 butternut squash, peeled
  • 1 red onion, peeled and halved
  • 1-inch piece of ginger
  • 1/3 cup of peas
  • 1 cup of canned tomatoes, diced
  • 1 cup of coconut milk
  • 1 tbsp curry powder
  • 2 tbsp chicken/vegetable stock
  • 1 chili, chopped (serrano for mild, bird’s eye for spicy)
  • 1/2 cup spinach
  • 1 tbsp vegetable oil
  • salt and pepper to taste

Directions

  1. Put a medium sauté pan over medium heat and add oil. Using the large-sized holes on a cheese grater, grate the squash and add to the pan. Then grate the onion and add that to the pan as well. Sprinkle a little salt on the mixture and then add curry powder. Let this cook down a minute or two, then add your chopped chili and finely grate ginger directly into the pan.
  2. Add chickpeas to the pan and mix to heat evenly. After a couple of minutes, add the peas. Once everything is heated up, add the canned tomatoes and coconut milk, mixing gently.
  3. Add chicken or vegetable stock and simmer for about 4-5 minutes.
  4. Remove from heat and stir in the spinach, wilting it with the residual heat from the pan.

Nutrition facts (per serving)

507Calories

30.0 Total Fat (g)
8.0Saturated Fat (g)
140.0Sodium (mg)
54.0Carbs (g)
21.0 Dietary Fiber (g)
17.0Protein (g)

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