I’m a real sucker for an Indian takeaway (ahh, Ganapati Peckham…) but if I had them anywhere near as much as I dreamt of them, well, my waistline wouldn’t thank me (because I always have to order samosas and popadoms too), nor would my bank account be very happy. So, fakeaway most of the time it is — and not just for dinner but for office lunch boxes too (veggie curry keeps and travels really well).
Quick, easy, full of veg, and cheap, my squash and coconut curry always hits the mark and is comforting AF, so I thought I’d share the recipe on here with you guys in case you’re looking for some new healthy dinner ideas or a flexitarian option to try... The coconut milk makes is super delicious and creamy but I use reduced fat coconut milk for less kcals, and I serve it with brown rice for extra fibre and nutrients.
Recipe below. Let me know what you think.
whole butternut squash
1 chopped onion
3 garlic cloves, sliced
1 red pepper, sliced
half tub of mushrooms, sliced
half bag of spinach
1 tin chopped tomatoes
1 tin reduced fat coconut milk
half teaspoon turmeric
1 teaspoon cumin
serve with brown rice
half and slice your butternut squash and put in a roasting tray, with some olive oil. roast on 180 degrees for 30-40 mins, until it’s soft and starts to brown.
meanwhile, put a little coconut oil in a saucepan, and fry off your chopped onions, garlic, pepper, and mushrooms. when they start to soften, add your cumin and turmeric
add the tin of chopped tomatoes and let the mix begin to simmer.
stir in your tin of coconut milk, and continue to simmer for 20-30 minutes until becomes less watery and thickens.
10 minutes from serving, stir in your half bag of spinach and roughly chopped apricots so they can soften and soak up the flavours.
you’re ready to roll: serve with brown rice.