Squash & Winter Green Curry
Dinner
This is a lovely winter warmer with lots of colour and flavour and plenty of nutrition.
Ingredients
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1 medium squash or pumpkin, peeled, deseeded and cubed
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A large handful of fresh seasonal greens such as spring greens, chard, savoy cabbage
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A handful of cherry or baby plum tomatoes chopped in half
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1 onion, chopped finely
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1 tbsp oil
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2 tbsp mild curry paste
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400ml organic coconut milk
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Squeeze of fresh lemon
Method
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Heat the oil in a pan over a medium heat and add the curry paste
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Once the paste splits, add the onion and cook until soft (two to three minutes)
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Add 3/4 can of coconut milk to the pan and bring to a simmer
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Stir the cubed squash and tomatoes into the sauce and cook on a gentle simmer for 10 minutes
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Pop in the sliced greens and cook for a further five to 10 minutes until the vegetables are cooked through
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If needed, add some more coconut milk to the dish or a little stock
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To finish, squeeze some fresh lemon over the dish
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Serve with freshly cooked brown basmati rice
Tips:
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Add a 400g can of chickpeas along with the greens. You may need to increase the coconut milk/stock
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Serve with a mixture of brown basmati and wild rice
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Also serve with chapati or naan. Crosta and Mollica wholeblend flatbreads are a quick and healthy option
Time
Serves
45 mins
This curry requires 10-15 minutes prep time, and 30 minutes to cook.
4
This recipe will give you four servings of curry.