A cosy Creamy curry packed with vegetable, chickpeas and warming spices. Naturally plant based, comforting and ridiculously easy to make.
This is one of those recipes that proves healthy food doesn't have to be complicated. Sweet roasted butternut squash, creamy chickpeas, earthy spinach and fragrant spices come together to make a really satisfying curry that's perfect for a chilly evening, great for batch cooking as it freezes well.
I originally created this curry when I was looking for potassium rich food due to health issues and it became a firm favourite in the House because its delicious, even Rob and his fussy food habits enjoys this one. Sometimes the most nutritious foods are simply the ones you enjoy eating regularly
Ingredients:
- 1 Butternut squash, peeled and cubed
- 1 onion diced
- 3 garlic cloves grated
- thumb size fresh ginger, peeled and grated
- 2 tbsp coconut oil
- 1 tbsp curry powder
- 2 tsp Garam masala
- 1/2 tsp ground Cumin
- 1/2 tsp Cumin seeds
- 1/2 tsp Turmeric
- 1/2 tsp Chilli powder
- 1 Can Tomatoes (400ml)
- 1 Can coconut milk (400ml)
- 1 Can Chickpeas
- Handful spinach (fresh or frozen)
- vegetable or meat free chicken stock
- 100ml cream (optional but delicious)
Method:
- Diced butternut squash and roast for 30 mins until browned (You can use frozen for this, reduce time as roasts quicker and you can use an air fryer to save time)
- In a pan add coconut oil, and sauté onions until soft, add garlic and ginger and spices, toast for a minute or two until spices become fragrant.
- Add tomato's, coconut milk, stock cube and 400ml water ( I fill one of the empty cans of water, this way you get the last dreads from the tin).
- If using frozen spinach add now
- Simmer for 20mins whilst squash is cooking
- Add the roasted squash and chickpeas, stir and continue to simmer for 10 mins
- If using fresh spinach add now and allow to wilt
- If using cream stir in now and serve
- Enjoy with rice.
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