Butternut squash & chickpea curry
A Indian dinner for the galley that copes with rough seas, can be made ahead and frozen, about 55 min hands-on.
- Dinner
- Indian
- ⏱ 55 min
- 🌊 Sea tolerance 4/5
- 🌶 Mild
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Butternut / winter squash720 g (180 g)
- Canned chickpeas400 g (100 g)
- Coconut milk (can)240 g (60 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Garlic (bulb)12 g (3 g)
- Fresh ginger12 g (3 g)
- Curry powder12 g (3 g)
- Spinach120 g (30 g)
- Sunflower / vegetable oil32 g (8 g)
- Basmati rice240 g (60 g)
Method
- Start the rice: 12 minutes, lid on.
- Fry onion, garlic and ginger in the oil 5 minutes; add curry powder and cubed squash.
- Add coconut milk, chickpeas and 100 ml water per serving; simmer 20 minutes. Stir in the spinach.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Celery, Mustard — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 666
- protein
- 16 g
- fat
- 24 g
- carbs
- 102 g
- sugar
- 10 g
- fibre
- 14 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes