Despite being a meat lover, I find I feel a lot better after eating a plant based meal. Especially in the evenings, I find them lighter and easier to digest. I decided to try and make my first vegetarian curry last week, this is absolutely brimming with so much flavour, it will convert even the most loyal of carnivores.
It passed the main test; my Dad ate it without asking where the chicken was! I’ve cheated a little using a korma spice mix, I’m in love with the Green Saffron spice mixes. They import fresh spices from India and blend them into perfect little pouches, which make curries so much easier and hassle free to put together. This is filling, wholesome and incredibly tasty. Definitely something to make if you want to spice up your week!
1 large butternut squash, peeled and cubed
3 onions, sliced
1 punnet of cherry tomatoes, quartered
1 bag spinach
6 cloves garlic, crushed
1 tbsp honey
1 bunch fresh coriander
1 korma spice mix
1 inch fresh ginger, grated
1 can coconut milk
1 can tomatoes
1 can chickpeas
Brown rice to serve
Flaked almonds to serve
- Slice the onions and sweat them down in a little coconut oil for about 5 minutes. Then add the garlic and ginger and cook for another minute or two.
- Add in the spice mix and cook for a further minute or two, the aromas will be amazing! Then add in the tomatoes and honey and allow to cook away for another five minutes.
- Add in the tin of coconut milk and two cups of water along with the cubed squash. Allow the liquid mixture to reduce as the squash cooks, which should leave you with a nice thick sauce after an hour. Add in more water if you need to.
- 5 minutes before serving add in the cherry tomatoes, chopped coriander and spinach.
- Serve in a bowl with brown rice and sprinkle with some of the reserved coriander and almonds.