Squash and Spinach Curry

This recipe courtesy of Psychologies Magazine (August 2017) and taken from The Good Gut Guide by Liz Earle.

This veg curry contains metabolism-boosting herbs and spices.

1 butternut squash, halved, peeled, deseeded and cubed
2 tbsp extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped (optional)
5 cm piece of fresh ginger, peeled and finely chopped
1 tblsp garam masala
2 tsp turmeric
1 tsp coriander seeds, ground
1 tsp ground fenugreek
1 tblsp tomato puree
125g ground almonds
500ml hot vegetable stock
400ml can coconut milk (unsweetened)
200g spinach
1-2 tblsp home-made kimchi, cabbage or green beans, finely chopped

For the Raita:
4-5 tblsp Greek yogurt
1/2 cucumber, peeled, halved lengthways, deseeded and finely chopped
Handful of fresh mint leaves finely chopped

Serves : 4

Step One : Preheat the oven to 200oC / 400oF / Gas Mark 6. Put the squash into a roasting tin, add half the oil and season with sea salt and freshly ground black pepper. Toss together, then roast for about 20-30 minutes until golden and tender. Remove from the oven and set aside.

Step Two : While the squash is cooking, heat the remaining oil in a large, lidded pan. Add the onion and cook for 2-3 minutes and season well, then add the garlic and cook for a few seconds more. Stir in the spices and cook for a few more minutes, then stir through the tomato puree. Tip in the ground almonds and stir well, to coat.

Step Three : Pour in the stock and coconut milk and stir on a low heat until smooth. Simmer, lid on, for about 20-30 minutes, topping up with a little hot water as it thickens. Adjust the seasoning as needed, then add the squash and spinach and stir till the spinach has wilted. Stir in the kimchi and heat through, then remove from the heat.

Step Four : To prepare the raita, mix the yogurt, cucumber and mint and season to taste. Serve alongside the curry.

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