Butternut Squash & Spinach Curry- serves 6-8
1 butternut squash, peeled & cubed
1/2 large red onion, sliced
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp nigella seeds
5-10 curry leaves
1 tbsp vegetable oil
1 clove garlic, minced
1 fresh turmeric root grated ( but powder is fine)
1 thumb sized piece of ginger, grated
225g fresh spinach
1 cup frozen peas (optional)
1 tin chopped tomatoes
1/2 tin reduced fat coconut milk
1 tsp caster sugar
Put a dry frying pan onto a high heat and add the fence, coriander and nigella seeds. When you can smell the spices, add the teaspoon of oil and the onion. Stir for a few minutes until the onion begins to soften. Then add the ginger, tumeric and garlic and stir continuously for a couple of mins.
Now add the squash. Stir to combine. Cook for around 5 mins.
Add the spinach and watch it wilt! It will seem like an awful lot of spinach for all of 4 mins!!
Once wilted, add the tomatoes, coconut milk, curry leaves and peas.
Give it a good stir and add the teaspoon of sugar.
Let it come to a boil and turn down to a simmer for about 10-15 mins.
Taste to check the butternut is cooked- it should retain a little bite.
Once you have tasted it, add enough salt to season. Taste again after a few mins and season again if necessary.
Serve with steamed rice.