A homemade curry recipe is the perfect winter warmer. Our butternut squash curry is packed with flavour and heat from the fresh ginger, fiery chilli flakes and our Medium Curry Powder with coriander, turmeric and cumin. Squash recipes both keep you fuller for longer and count towards your five-a-day – and when paired with the protein-packed chickpeas, tomatoes and spinach, you can be sure this is far healthier than a takeaway curry. To finish this curry, stir in creamed coconut and natural yogurt for and serve with rice.
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.