Spicy Butternut Squash & Turmeric Curry Recipe

Spicy Butternut Squash & Turmeric Curry Recipe
SERVES

TIME TO PREPARE

STORAGE
Store in fridge or freezer.
Gluten Free Vegan Sugar Free Dairy Free

This vegan curry is the perfect recipe for batch cooking, as it freezes really well and is perfect both as a side dish or a main course. It can be eaten on it's own, or with a side of rice & tofu. Packed full of powerful, mouth tingling flavours. A very tasty healthy dish! 

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Ingredients
  • 1 Tbsp Turmeric Powder
  • 1 Tbsp Dried Curry Leaves (broken up)
  • 2 Tsp Mustard Seeds
  • 2 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • 2 Tbsp Garlic Infused Olive Oil
  • 1 Tbsp Fresh Ginger (grated)
  • 1 Red or Green Chilli
  • 3 Tbsp Fresh Chives (chopped)
  • 1 Butternut Squash (approx 900g)
  • 1 Red Pepper
  • 1 Large Courgette
  • 1 Large Carrot
  • 400g Tinned Coconut Milk
  • 400g Tinned Chopped Tomatoes
  • 400g Tinned Chickpeas (drained & rinsed)
  • 2 Tbsp Tamari
  • 1/5 Tbsp Cider Vinegar
  • 3 Tbsp Fresh Coriander (chopped)

Equipment
  • Large Pan with Lid
  • Wooden Spoon
  • Knife 
  • Chopping Board
  • Serving Bowl

Method
  1. Heat a large pan over a low heat
  2. Add all the dried spices to the pan and dry fry for 30 seconds until they start to become fragrant
  3. Turn the heat up to medium then mix in the garlic oil, grated ginger, chives and the chilli (finely chopped) while frying for a further 2 minutes
  4. Peel and deseed the squash then cut it into 1 inch chunks
  5. Add the squash to the pan and stir fry for 5 minutes (add a splash of water if the pan dries out)
  6. Cut the pepper into 1 inch chunks, and the courgette and carrot into half moons before adding them to the pan along with the coconut milk and tinned tomatoes
  7. Cover the pan, bring it to the boil then reduce to a simmer for 10 minutes
  8. Remove the lid, add the chickpeas, then leave the pan simmering for another 20 minutes until the squash has softened and the sauce has reduced (stir occasionally to prevent sticking)
  9. Remove the pan from the heat before stirring in the tamari, vinegar and fresh coriander
  10. Serve on its own or with rice & tofu - enjoy!
Spicy Butternut Squash & Turmeric Curry Recipe
15 June 2017 - 4:56pm