1 x 100g bag of bagged salad, rinsed and sliced thinly
½ lemon/lime, juice and zest
To start, add 1 tbsp of coconut oil to a large saucepan over medium-low heat. Once the oil has melted, add your onions, garlic and ginger and stir for 3-4 minutes until soft and fragrant.
Next, add your spices and stir occasionally and coat everything evenly for the next 3-4 minutes. Add your thinly sliced pepper, one chopped tomato, the can of chopped tomatoes and cauliflower to the saucepan and stir for the next 2-3 minutes before adding 200ml of vegetable stock. Increase heat from medium-low to medium high and cook until the liquid starts to bubble lightly and stirring occasionally.
Next, add the butternut squash and ½ of lemon zest and stir for the next 2-3 minutes. Reduce heat to low and cover for 30 minutes. Meanwhile, cook your rice to the packet's instruction until soft and fluffy.
When your curry has cooked, the vegetable should be soft and the broth should be smooth, not watery. Add 1-2 large handfuls of bagged spinach and stir. Remove from heat and add the coconut milk, stir for another 2 minutes. Allow to cool before serving.
To plate, add one spoonful of rice to your dish and the butternut squash curry. Finish with a dollop of coconut yoghurt, freshly chopped herbs and a squeeze of lemon juice - enjoy!
No waste tip: Some leftovers are always best the next day. This butternut squash curry was made to be a leftover. Be sure to store in your Pyrex® Cook & Freeze glass storage container in your fridge for up to 4-5 days or in your freezer for 2 weeks. Then you can just reheat and serve.
To find out more about our #lifetoleftovers campaign click here