Recipe

A go-to veggie feast that’s easy to make and delicious to eat - the perfect mid-week meal.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 25 minutes

Indian   |   Main   |   Gluten Free   |   Vegetarian

  

Ingredients

• 2 Red Onions, finely sliced
• 1 Garlic Clove, finely sliced
• 1 tsp Turmeric
• 2 tsp Medium Curry Powder
• 1 tbsp Ginger Purée
• 6 Salad Tomatoes, quartered
• 1 Vegetable Stock Pot
• 1 Butternut Squash, peeled and cut into 1cm chunks
• 300ml Boiling Water
• 2 Courgettes, cut into 1cm cubes
• 100g Baby Spinach
• 100g Greek Style Natural Yogurt
• 50g Ground Almonds
• Juice of 1 Lemon
• 50g Flaked Almonds
• 500g Basmati Rice
• 10g Fresh Coriander
• Salt

  

Method

1. Heat a little oil in a large frying pan or wok, add the onions, garlic, turmeric, curry powder and ginger purée.
2. Fry gently for 2 minutes, stirring often.
3. Add the tomatoes and simmer for 2 minutes until the tomatoes start to soften.
4. Add butternut squash, the stock pot, plus 300ml boiling water to the pan and simmer for 15 minutes stirring regularly.
5. Add the spinach and courgettes to the pan and simmer for a further 5 minutes.
6. In a separate pan, toast the flaked almonds over a gentle heat until golden.
7. Once the butternut squash is tender take the pan off the heat and stir in the ground almonds, yogurt, lemon juice and add salt to taste.
8. While preparing curry, cook the rice according to pack instructions ready to serve alongside.
9. Scatter the flaked almonds and coriander over the curry before serving.