Squash & Winter Green Curry

Dinner

This is a lovely winter warmer with lots of colour and flavour and plenty of nutrition.

Ingredients

1 medium squash or pumpkin, peeled, deseeded and cubed
A large handful of fresh seasonal greens such as spring greens, chard, savoy cabbage
A handful of cherry or baby plum tomatoes chopped in half
1 onion, chopped finely
1 tbsp oil
2 tbsp mild curry paste
400ml organic coconut milk
Squeeze of fresh lemon

Heat the oil in a pan over a medium heat and add the curry paste
Once the paste splits, add the onion and cook until soft (two to three minutes)
Add 3/4 can of coconut milk to the pan and bring to a simmer
Stir the cubed squash and tomatoes into the sauce and cook on a gentle simmer for 10 minutes
Pop in the sliced greens and cook for a further five to 10 minutes until the vegetables are cooked through
If needed, add some more coconut milk to the dish or a little stock
To finish, squeeze some fresh lemon over the dish
Serve with freshly cooked brown basmati rice

Tips:

Add a 400g can of chickpeas along with the greens. You may need to increase the coconut milk/stock
Serve with a mixture of brown basmati and wild rice
Also serve with chapati or naan. Crosta and Mollica wholeblend flatbreads are a quick and healthy option

45 mins

This curry requires 10-15 minutes prep time, and 30 minutes to cook.

This recipe will give you four servings of curry.

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