Easy Butternut Squash Curry
A mild but delicious curry this recipe is so easy! Served on a bed of wholegrain rice it’s rich in plant based proteins and pure ingredients. Naturally gluten free, dairy free, vegan and vegetarian friendly!
Servings: 4
Ingredients
- 3 Tablespoons of coconut oil
- ½ a large onion, diced
- 3 cloves of garlic, crushed
- 2 Teaspoons of ground ginger
- 2 Teaspoons of curry powder
- 1 Teaspoon of red chilli flakes
- ¼ Cup of fresh coriander, chopped
- 2 Cups of butternut squash cubed
- 1 Tin (400g) of Tomatoes
- 1 Tin (400g) of Coconut Milk, stirred well
- 1 Cup of water
- 1 Teaspoon of salt
- 6 Handfuls of spinach
Instructions
- Add coconut oil to a large pot and heat on a medium heat
- Add the onions, ginger and garlic and saute for 3 minutes
- Add the curry powder, chopped coriander, and red chilli flakes and stir to combine
- Add the butternut squash, tomatoes, coconut milk, water and salt
- Bring to the boil, turn down the heat and leave to simmer for around 20 minutes to allow the sauce reduce slightly, stirring every few minutes
- Remove from the heat and add the spinach, stir until wilted and combined
- Serve on a bed of wholegrain rice & enjoy