This is a delicious curry recipe that I originally created as a meat dish using Chicken. When a recent event I was attending called for a vegetarian option it was an easy swap to use butternut squash and it went down a treat. Best of all it’s full of vitamins and minerals and the spinach gives it an extra punch of nutrients.
It is a good idea to try and have at least a day or two of meat free dishes per week and this recipe definitely hits the spot.
Serves 4
Ingredients
400-600g Butternut Squash Cubed (I used frozen)
1 Onion Diced
1 Can Low Fat Coconut Milk
1 Teaspoon Smoked Paprika
2 Teaspoons Garlic Granules
2 Teaspoons Garam Masala
1 1/2 Tablespoons Medium Curry Powder
1 Teaspoon Ground Ginger
1 Teaspoon Dried Parsley
2 Teaspoons Ground Almonds
1 Cube Frozen Spinach or Handful Fresh Spinach
1 Vegetable Stock Pot
1 Tablespoon Cornflour
Method
Fry the onion in a non stick pan and add the paprika, garlic, garam masala, curry powder and ginger. Stir into the onions and fry for a few seconds to release the flavours.
Next add the coconut milk, stock pot, parsley and ground almonds, stir well and simmer gently until sauce is heated. Add the spinach.
Now mix the cornflour with a little water and stir into the sauce. Add the butternut squash, cover and simmer gently for 15-20 minutes, until the butternut squash is cooked, stirring occasionally. Remove the lid and simmer for a few more minutes until the sauce is at preferred thickness. You may add more water if necessary for a thinner sauce.
Approximately 160 calories per serving.
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