This delicious curry is bursting with colour, flavour, texture and nutrition. Butternut squash is full of antioxidants, vitamins and minerals, in particular beta-carotene which is converted into vitamin A in the body, and the spices have many therapeutic properties.
An easy recipe to make and one that benefits from being made ahead of time to allow the flavours to develop, so a good one to have ready if you are having friends over for supper.
1 onion, finely sliced
3 cloves of garlic, crushed
1 inch piece of ginger, grated
1 red chilli, finely chopped
350 g butternut squash cubed (1 medium squash)
2 tsp coconut oil
1 tsp ground turmeric
½ tsp garam marsala
½ tsp ground cumin
1 tsp ground coriander
½ tin (200 g) of chickpeas
1x 400 g tin of tomatoes
1x 400 ml can of coconut milk
Sea salt and pepper
120 g spinach leaves
A handful of fresh coriander, chopped
2 tbsp flaked almonds, lightly toasted
- Heat 1 tsp of coconut oil in a pan and once melted add the onion and soften for approximately 10 minutes (until cooked but not brown).
- Add the garlic, ginger and the chilli and gently cook for a further 5 minutes. If the mixture starts to stick to the pan, add 2 tbsp water.
- Add the spices to the pan, turn up the heat and cook for a couple of minutes.
- Add the coconut milk, tomatoes, chickpeas, 150ml water and bring to the boil.
- Meanwhile, in a frying pan, heat a tsp of coconut oil and fry the butternut squash until well browned and then add to the curry mixture.
- Simmer gently for 45 minutes stirring occasionally (adding a little water when necessary) until the squash is tender.
- Add the spinach leaves and coriander and stir into the curry until just wilted.
- Sprinkle with flaked almonds and serve with brown rice.
* Double or triple this recipe and freeze ahead in batches so you have a meal for another time.