2-4 people 
45 minutes
Ingredients
-
1 onion, diced
- 1 garlic, chopped
- 1 thumb sized piece ginger, grated
- 1 tsp turmeric powder
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- ¼ tsp brown mustard seeds
- 1 tsp garam masala powder
- Pinch of cinnamon
- Pinch of chili powder
- 1 pepper, sliced thinly
- 1 regular sized tomato, roughly chopped
- 1 head of cauliflower, roughly chopped
- 1.5 regular sized butternut squash, chopped
- 400g can coconut milk
- 400g can chopped tomatoes
- 1 x 100g bag of bagged salad, rinsed and sliced thinly
- ½ lemon/lime, juice and zest
- 170g rice
Preparation
-
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
