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!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Servings: 4
- 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
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