Butternut Squash Curry
 
This super healthy curry is packed full of great ingredients and flavours. The recipe is versatile and easily adaptable to suit your tastes. In our house we cook up some chicken separately with the spice seasoning and serve it up on the table with the curry. This way everybody can make their curry the way they like it. The spice mix is great for making up and storing in the cupboard for when ever you need that spice kick in your cooking.
 
Serves 4
Ingredients
To make tandoori dry spice: 2 tsp ground coriander
2 tsp ground cumin
2 tsp garamasala
2 tsp ground ginger
2 tsp paprika
2 tsp numeric
1 tsp ground cardamom 1 tsp salt
1 1/2 tsp ground pepper 1 tsp chilli powder
2 tsp garlic powder
2 tsp onion powder
This spice mix will make more than you need so you can store it in the cupboard in an air tight container for next time.
1 butternut squash
2 medium red onions
3 sweet potatoes
2 tbsp olive oil
400g tin of chickpeas, drained 400g chopped tomatoes
200g baby spinach leaves 150g plain yogurt
3 tbsp chopped coriander
3 chicken breasts 170g (optional)
 
Here’s how:
Mix all the spices together and place in a preserving jar.
Chop the squash, red onion and sweet potato into chunks.
Add the olive oil into a large shallow non stick pan, then pour in the vegetables. Cook for 5 minutes, then sprinkle over 2-3 tbsp of the spice mix.
Continue to cook for a further 5 minutes, then transfer into a pre heated oven 170°c for 20 minutes.
Meanwhile season the chicken with more of the same spice mix and cook in a pre heated frying pan for 8 minutes on each side or until fully cooked.
When the vegetables are ready remove from the oven and place back on the hob on a low heat.
Add the vegetable stock, drained chickpeas and tinned tomatoes.
Place the lid onto the pan and cook for 10 minutes until simmering and the curry has come together.
When the curry is cooked serve on a bed of raw baby spinach leaves and top with yogurt and freshly chopped coriander leaf.
 
If you’re looking for a wine to serve up with this recipe, try a light Chardonnay from Australia or USA
 
Recipe by Peter Sidwell