Coconut, Spinach & Butternut Squash Curry

In search of a comforting, nutritious meal that can be made with basic pantry ingredients? This Coconut, Spinach & Butternut Squash Curry is the ideal solution, creamy, aromatic, and full of plant-based goodness. Whether you're preparing it for a hectic weeknight or serving a large group, this curry offers a burst of flavour with little effort. Pair it with fluffy brown rice, some delicious kimchi, a vibrant slaw, and chopped cashews for extra taste... oh and some coriander too. If you want a little more protein, enjoy with lamb, chicken or any meat that takes your fancy. For me it's all about making a base that they can build on with whatever you or your body needs that day.

Coconut, Spinach & Butternut Squash Curry

Ingredients

• 2 medium red onions, finely diced

• 3 cloves garlic, minced

• 1½ tablespoons grated fresh ginger

• 2 tablespoons oil (coconut or vegetable)

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon turmeric

• 1 tablespoon garam masala

• 1½ tablespoons curry powder (mild or medium)

• About 600 ml full-fat coconut milk (1½ cans - organic) or 1.5 coconut blocks melted into 600ml water,

• 2 jars of chickpeas, I love bold bean

• 1 cup chicken or vegetable stock

• 1 teaspoon salt, or to taste

• Black pepper, to taste

• 1 tablespoon of lime juice

• 1 cup chopped fresh coriander (washed)

• 150g organic spinach

• 150g roasted sweet potato

Instructions

1. Peel and chop the butternut squash into small squares, and add to an oven tray with a drizzle of olive oil and then place in the oven and cook at 180 °C for 20 mins until golden. You will need to turn these halfway through.

2. Then heat the oil in a large pot over medium heat. Add the diced onions and cook for about 5 minutes until soft.

3. Add the minced garlic and grated ginger and cook for 1–2 minutes.

4. Add the cumin, coriander, turmeric, garam masala, and curry powder. Stir and gently toast the spices for about 30–60 seconds.

5. Pour in the vegetable stock. Let it simmer for about 5 minutes.

6. Add the coconut milk and chickpeas. Stir well. Simmer for 15–20 minutes until the curry thickens.

7. Remove the quash from the oven and add it to the curry.

8. Season with salt, pepper, and lemon or lime juice.

9. Stir in the chopped coriander and any spinach right at the end so it wilts.

Store leftovers in a glass tuppawear, or glass jar. Freeze if needed.