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Butternut Chickpea Curry with Polenta Sweetcorn Fingers  

This delicious butternut chickpea curry comes together easily. It’s mild, savoury-sweet, and plant-based. Perfect for weeknights!

 

Ingredients  

2 cups butternut slightly cooked and cubed  

1 cup cooked Lifestyle Food Chickpeas  

1 small red onion  

1-2 tbsp Lifestyle Food Olive Oil  

1 tsp ground cumin  

1 tsp mustard seeds  

1-2 tsp turmeric  

1 crushed garlic clove or garlic flakes  

1 can of coconut milk  

1 can of cherry tomatoes  

Salt and pepper to taste  

 

Polenta sweetcorn fingers  

1 1/2 cup Lifestyle Food Dry Polenta  

1 cup water (more if needed)  

1 tbsp nutritional yeast  

200ml sweetcorn  

Salt to taste  

 

Method  

1. Add a dollop of olive oil to a pan, add the diced onion, spices and fry until fragrant.  
2. Add in the butternut, chickpeas, coconut milk and canned cherry tomatoes, salt and pepper to taste.  
3. Let the curry simmer for a bit, before serving with cooked bulgar wheat, limes, crispy chickpeas, coconut cream, pomegranate jewels, mixed seeds and polenta fingers.  

 

For the polenta fingers

1. Add all of the ingredients to a pot, and bring to a simmer, whisking to avoid clots.
2. once cooked after  8-10 minutes pour into a square ramekin and place in the fridge to set.
3. Once set, remove, slice into fingers and fry until crispy.