Friday, 13 December 2013

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.

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