Roast Butternut Squash & Spinach Curry
General Information
- Macronutrients: [insert]
- Calories: [insert]
- Serving size: [insert]
- Cooking time: 40 minutes
Preparation
- Pre-heat your oven to 190°C
- Peel and cube a small butternut squashinto 1 cm pieces
- Place the cubes into a bowl and coat in 1 tablespoon of oil
- Sprinkle a pinch of garam masalaground cuminand ground coriander into the bowl
- Place the squash cubes on a baking sheet and roast for 30 minutes
“Why did the squash go to the party? Because he was a “cubed”ian!
- Heat a tablespoon of oil in a large pan
- Add two cloves of garlic1 teaspoon of grated ginger and 1 green chillide-seeded
- Fry for 1 minute
- Add 1 teaspoon of each of the spices
“Why did the tiny chilli go to the kids party? He was feeling “de-seeded!”
- Add 200g of spinach leaves to the pan and fry until the leaves are wilted
- Add the roasted squash cubes and 1 tablespoon of tomato paste
- Stir in 150ml of coconut milk
- Simmer over a low-medium heat for a further 10 minutes
- Serve the curry in a bowl with some brown rice and enjoy!
“What did the Butternut Squash say about the Spice party he was at? It was _simply-mazing!”_
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