This is a delicious vegetarian/ vegan curry. It’s very filling and has a really rich flavour thanks to the thick curry paste that is the base for the sauce. It’s also very economical which is always a bonus.
2 tbsp coconut oil
1 small onion, chopped
1 clove garlic, chopped
1 tsp black mustard seeds
½ butternut squash, chopped into 1cm cubes
400g tinned tomatoes
400ml full fat coconut milk
300ml vegetable stock
1 tin chickpeas, drained
200g baby spinach
Large bunch of coriander, roughly chopped
lime for juicing (to taste, I only add a tiny bit)
Salt and pepper to season
2 garlic cloves, roughly chopped
3 inch piece of ginger, roughly chopped
1 whole green chilli, roughly chopped
1 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
3 tbsp desiccated coconut
3 tbsp tomato purée
Place all the paste ingredients into a blender and process until smooth.
Heat the oil in a large, heavy bottomed pan and add the onion. Cook gently for 5 -10 minutes until soft, then add the mustard seeds and garlic and continue cooking for a further 2 minutes.
Add the paste and cook for a few minutes until it starts to release the oils in the spices and becomes really fragrant, then add the butternut squash, tomatoes, coconut milk and stock. Give it all a really good stir then pop a lid on and simmer for 20-30 minutes until the squash is well cooked.
Add the chickpeas to the pan and heat through, then add the spinach and coriander. Cook until the spinach has just wilted, then add lime juice to taste (optional). Season to taste.
Serve with rice, lime wedges, naan bread and a few leaves of coriander to garnish