Butternut Squash and Spinach Curry

 

Looking for something to do with the contents of our veg box we decided a curry would be a good idea.  Having searched online, we found this recipe.

The ingredients we used were:-

 

• 1 butternut squash - peeled, de-seeded and cubed
• 1 packet fresh spinach - washed and drained, stems removed 
• 1 onion - sliced
• 1 thumb-sized knob of fresh ginger - peeled and diced finely
• 2 tablespoons oil
• 4 bruised cardamom pods
• ½ teaspoon turmeric
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon chilli flakes
• 500 ml vegetable stock - we made ours up from Gluten Free Bouillon powder
• tin coconut milk - we used about 100ml 
• Sunflower oil for frying

The onion was fried until starting to soften in a little sunflower oil.  Once it was starting to caramelise, the spices and ginger were added and cooked for about a minute.

Then the prepared butternut squash was added and covered with the vegetable stock before being simmered until the squash was cooked.




At this point the coconut milk was added - we used about half a tin - and combined it through before returning to the heat.


Next, the spinach leaves were added and the curry was covered and heated over a moderate heat until the leaves were wilted.

Finally, after a few minutes and whilst the spinach remained a vibrant green, the curry was ready to serve.