Butternut Squash and Coconut Curry with Spinach and Greens

This may look like a hassle to make with all the ingredients, but its so easy! If you measure out the spices and chuck them in the pan before hand it’s a lot less daunting. If you are making this for 4 people simply double the ingredients, you can always make a large batch for just one and keep it in the fridge. I use ground coriander and I can't stand the taste of fresh, however if you love it then add as much as you like!

Makes 2 Portions

Ingredients

  • ½ Butternut Squash 
  • 1 Small Red Onion 
  • Handful of Green Beans 
  • ¼ Cup of Peas
  • ½ Tin of Light Coconut Milk (200g)
  • 1 Cup of Spinach 
  • Tbsp Tomato Puree 
  • Squeeze of Lemon 
  • ¼ tsp Tumeric (just less)
  • ¼ tsp Chilli Flakes ( just less)
  • ¼ tsp Ground Corriander 
  • ¼tsp Curry Powder 
  • Pinch of Cumin Seeds 
  • 2 Cloves Garlic or 1/4 tsp Garlic Powder 
  • 1 tsp Coconut oil for frying

You can either steam or roast the butternut down to personal preference

Method

  • Preheat your oven to 190˚C, or if boiling potato, bring a medium pan of water to boil
  • Chop the butternut squash into small chunks around 2-3cm then either place in the oven with a little salt, or boil for 15-20 minutes until soft
  • Whilst the squash is softening place all the measured spices to a medium size frying pan, and cook dry for 3 minutes to release the flavour and scent
  • Finely chop the red onion and with a little coconut oil, add to the spices
  • Chop the garlic and add this to the pan and cook for an extra minute before adding the coconut milk
  • Once the coconut milk has been added, add 1 tbsp of tomato puree, and a squeeze of lemon juice and give it all a good stir.
  • Remove the squash from the oven and add to the pan with the coconut milk and spices and cook for around 15 minutes to blend the flavours
  • Five minutes before serving add the peas and spinach until wilted
  • Serve up with a little Greek yogurt and freshly chopped herbs such as coriander (I went for rocket as I can’t stand fresh coriander)
  • Enjoy!