Butternut Squash Curry with Coconut

Name: Butternut Squash Curry with Coconut
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp Vegetable oil; 2 Garlic cloves (crushed); 0 Ginger (thumb-size piece, grated); 1 Chilli (deseeded, finely chopped); 0 Shallots (3-5 depending on size, finely chopped); 0 Butternut squash (deseeded, thinly sliced); 400 g Chopped tomatoes (tinned); 400 ml Coconut milk (tinned); 1 Lime (zest and juice kept separately); 0 Coconut flakes (large handful); 2 tbsp Honey or syrup; 400 g Chickpeas (tinned, drained); 250 g Spinach; 0 Coriander (small bunch, finely chopped)

[[ recipeID=recipe-8lhuno99q, title=Butternut Squash Curry with Coconut ]]

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1 tbsp Vegetable oil
2 Garlic cloves (crushed)
Ginger (thumb-size piece, grated)
1 Chilli (deseeded, finely chopped)
Shallots (3-5 depending on size, finely chopped)
Butternut squash (deseeded, thinly sliced)
400 g Chopped tomatoes (tinned)
400 ml Coconut milk (tinned)
1 Lime (zest and juice kept separately)
Coconut flakes (large handful)
2 tbsp Honey or syrup
400 g Chickpeas (tinned, drained)
250 g Spinach
Coriander (small bunch, finely chopped)

Instructions

Preheat oven to 200°C/ 180°C fan/ 400°F/ gas mark 6
Heat your oil in large pan on a medium heat. Add the garlic, ginger, and chilli and cook for two minutes
Add the shallots and soften for five minutes until they are softened, stirring as you do so
Add the Teaspoon Club spice packet to the pan and stir well. Cook until the mustard seeds start to crackle
Add the butternut squash, chopped tomatoes, coconut milk and the juice of your limes to the pan. Stir well and leave to simmer for 20-30 minutes until the sauce has thickened and the squash is cooked through. You can add a little boiling water from the kettle if the sauce loses too much fluid
Whilst the curry simmers, place the coconut flakes onto a lined baking tray and scatter the lime zest over them
Drizzle the honey or syrup over the coconut and toss so they are evenly covered. Bake for 5 minutes until the coconut is golden (it can easily burn)
Once the curry has finished cooking, stir through the chickpeas and spinach until the spinach wilts and season well with salt and pepper. Serve hot with rice and coriander, scattering the lime coconut on top

Notes

This is a tasty, filling curry where the squash really takes on the flavour making it perfect for left-over lunches the next day.