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BUTTERNUT SQUASH AND SPINACH CURRY

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Serves: 4

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  • Vegetarian
What does this mean?

This curry is delicious, and makes you feel good for packing away so much veg in one meal.

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Ingredients

  • 1 butternut squash
  • 1 packet fresh spinach
  • 1 onion
  • 1 thumb-sized knob of fresh gingerroot
  • 2 tablespoons oil
  • 4 bruised cardamom pods
  • ½ teaspoon turmeric
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried chilli flakes
  • 500 cups vegetable stock
  • tin coconut oil

Method

  1. Peel, de-seed and cut butternut squash into chunks. Peel and slice onions into thin half-moons. Finely dice/mince ginger.
  2. Heat oil and gently cook onions until they are soft and starting to take on a little colour. Add ginger and spices, and cook for a further minute.
  3. Add butternut, and enough stock to cover the veg, but not vast amounts so that it is swimming. Simmer gently until squash is tender.
  4. Add coconut milk - enough to add some creaminess, but not so much that the coconut milk swamps everything. About 1/4-1/3 of a can.
  5. Add spinach and gently stir in, so that spinach wilts. When all is tender, heated through and spinach is wilted, it is ready to go.

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  • Tried recipe! Perfect!

    Posted by budsche on 31st Jan 2013 at 22.53