So hot right now in more ways than one, this slightly sweet, lots-of-heat butternut squash curry is about to become your new favourite recipe. Who’d have thought that such humble ingredients could pack such a flavourful punch? But with a little clever spicing, the simplest of vegetables can be transformed into big, bold taste sensations. Grown in India and crushed from whole pods, our Crushed Chilli Flakes have been bringing authentic spice to British tables for over 125 years. The perfect combination of red flakes and yellow seed helps to bring out the flavour of the base ingredients – all the while delivering that distinctive, spicy kick. Don’t hold fire – taste it.
Heat the oil in a large pan and sauté the onions for 3-4 minutes, just as they start to soften.
Add the garlic, ginger and spices and cook for 1-2 minutes.
Add the butternut squash and chickpeas, and stir to coat with the spices before pouring in the stock. Cover and simmer for 15-20 minutes, which should be until the butternut is tender.
Stir in the tomatoes, spinach and creamed coconut then simmer for a further 3-4 minutes, stirring occasionally. At this point the tomatoes will be slightly softened, the creamed coconut will have melted and the spinach wilted.
Serve with a dollop of natural yoghurt and rice.