Once again I was looking for some food inspiration so I reached for Madeline Shaw’s Get the Glow book – and with a chill in the air I decided it was a night for a warming curry. The recipe of choice this time was Madeline’s vegetarian squash curry, although I have to admit I did de-veggie it and added chicken!
The ingredients you’ll need [to serve 3/4 people]:
• 50g fresh coriander
• 2 tbsp red curry paste
• 400ml can of coconut milk
• 1 tbsp tomato puree
• ½ tsp turmeric
• 1 tbsp coconut oil
• 1 white onion
• 400g butternut squash (or pumpkin)
• 150g green beans
• 50g spinach leaves
• Juice of 1 lime
How to make the curry:
• Separate the coriander stalks and leaves. Finely chop the stalks. Set the leaves aside.
• In a food processor, blitz the coriander stalks, curry paste, coconut milk, tomato puree and turmeric.
• Heat the coconut oil, put the onions in and saute for 5 minutes with a pinch of salt. Add the squash and fry for 1 minute.
• Then pour in the blended curry mix, bring to a simmer and cook for 10 minutes.
• Add the green beans and spinach and cook for another 20 minutes until the squash is cooked through.
• When done, scatter the coriander leaves over the curry with a squeeze of lime.
Madeline suggests serving with her ginger and lime rice (which is actually made of cauliflower) but we just went for some good ole brown rice. Those of you who’ve read my other recipe posts won’t be surprised to hear that I was missing some ingredients…i.e. the cauliflower to make the ‘rice’. And I had no white onion (I used spring onion); I used thai red curry paste; and with no green beans, I threw some yellow pepper in towards the end. Oh and the chicken, I cut some chicken thighs into pieces, browned it off first and added it in at the same time as the spinach.
Curry is always a dinner winner in the Women Aloud household – and this was no exception. Delicious! And despite it containing more than one vegetable (shock horror!) the husband and toddler ate it all up. Result. I’ll definitely make it again.
If you’re looking for a different rice to go with your curry, have a look at our food and drink page for a Hemsley and Hemsley cauliflower rice recipe which is really good too.
Happy eating ladies. If you give this butternut squash curry recipe a go, please comment below to let me know what you think. Laura x