Coconut Veggie Curry Recipe
Coconut veggie curry recipe - a healthy, budget-friendly dinner that takes less than 25 minutes to make. Gluten-free and Coeliac-friendly.
Servings 0
Ingredients
- 1 tbsp garlic-infused oil
- 400 g butternut squash chopped into 1cm cubes
- 1 tbsp smoked paprika
- 0.5 tbsp ground cumin
- 1.5 tbsp garam masala
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 1/4 tsp dried chilli flakes
- 400 ml coconut milk
- 1 tbsp tomato puree
- pinch of salt and pepper
- 1 tin chickpeas (drained)
- 2 handfuls spinach
- 1 tbsp lemon juice optional
- 200 g plain yoghurt (use dairy-free yoghurt if necessary)
- 1 handful spring onion greens
- rice to serve
Instructions
- Heat the garlic oil in a pan on a medium heat, and then add the butternut squash - allow it to fry a little in the oil.
- Add the paprika, cumin, garam masala, ginger, dried chilli flakes and cinnamon and mix to coat the squash. Cook for a minute until you can really smell the spices.
- Pour in the coconut milk, tomato puree, salt and pepper, stir well, then add in the chickpeas. Cook until the squash is cooked through which should take about 10 minutes.
- Stir in the spinach (and optionally the lemon juice) until wilted.
- Mix in the yoghurt and allow to thicken to your liking on a low heat.
- Serve up with rice.