There’s nothing like a comforting curry for winter evenings. The flavours are an alternative to more traditional Christmas fare in January. I’m especially fond of coconut curries at the moment. The creamy, rich coconut pairs beautifully with spice and heat of the curry. A serving of this curry contains at least three of your five a day, containing plenty of fibre. The vitamin C will help with the absorption of iron in the greens and chickpeas. For this recipe, I’ve used butternut squash and kale; but if you’re making this later in the year then use whatever is seasonal -courgette is a good one for late summer.
- 1 medium brown onion, sliced
- 2 cloves garlic, finely minced
- A thumb-sized piece of ginger, grated or finely chopped
- 1 tbsp curry powder
- ½ tsp cayenne pepper
- ½ tsp turmeric powder
- 1 medium squash, chopped into roughly 2cm cubes
- 1 tsp soy sauce or coconut aminos
- 1 tin coconut milk
- 1 tin chickpeas
- 1-2 handfuls of seasonal greens -try kale, spring greens or spinach
- Rapeseed oil
- Heat a tablespoon of oil over a medium heat and sauté the onions for around eight minutes, or until translucent but not burnt. Then add the garlic, ginger and spices and cook for a further minute.
- Add the squash, 150ml water and the soy sauce/coconut aminos. Allow the water to come to the boil for a few minutes before adding the coconut milk.
- Cook over a low heat for around 30 minutes, or until the squash is soft, adding the drained chickpeas and greens for the last five minutes. Season with salt and pepper to taste.
- Serve with rice and a garnish of coriander.
This recipe contains gifted items. Written in association with Coconut Merchant.