spinach and squash curry

spinach and squash curry — colourful and comforting and perfect for the summer/autumn transitional period! Join and become a digital member so you can earn bonus nectar points by picking up a colourful selection of fruit and veg!

Get My 125+ Healthy & Yummy Recipes Cookbook Best cookbook Ever.

Ingredients:
1/2 a squash
250g spinach
1 tin of chickpeas
1/2 a white onion
2 cloves of garlic
2 inch piece of ginger
1 tsp turmeric
1 tsp ground coriander
1/2 a tsp ground cumin
1/4 tsp fenugreek
1/2 a tsp mustard seeds
1 red chilli
1/2 can of coconut milk
200ml veg stock

For the top:
Pickled onions
Coriander
Toasted cashews

Method:
Preheat the oven to 200C. Cube the squash, drizzle with olive oil and salt and roast for 30 minutes in the oven.

Meanwhile, slice the onion into half-moons, dice the chilli and mince the garlic and ginger.

Have all the spices measured out and ready.

Heat oil in a pan and fry onions for 5–7 minutes until just browning round the edges. Next add garlic, ginger and chilli and saute for another minute or so. Throw in the spices and stir well so nothing burns. Pour in the stock and let bubble and simmer until the squash is ready.

Once the squash is soft, add it to the pan and roughly mash it up. Pour in the chickpeas and their soaking liquid along with the coconut milk and let all the flavours combine for a few minutes. Stir through the spinach until wilted. Serve over rice with fresh coriander, pickled onions and cashews.

Get My 125+ Healthy & Yummy Recipes Cookbook Best cookbook Ever.