Here’s another handy tip that works great for this curry recipe. I just discovered it recently purely through curiosity in the kitchen – you can crush ginger in a garlic crusher… no really it works like a dream and then you get that fresh zingy flavour with so much less effort 🙂
I was really kindly given a copy of Happy Vegan by Fearne Cotton by a lovely lady in my classes and this is 100% inspired by her recipes… mixing chopped tomatoes and coconut milk has been a total revelation for me!
½ a medium butternut squash
1 small onion
250g frozen chopped spinach
1 tin chickpeas
1 tin chopped tomatoes
1 tin coconut milk
2 teaspoon garam masala
2 teaspoon cumin
2 teaspoon turmeric
1 red chilli
2 gloves of crushed garlic
1 thumb sized piece of crushed ginger
1 teaspoon miso paste
Dash of soy sauce
1 veggie stock cube (Knorr is vegan… apparently some aren’t)
Veg oil for frying
- Peel the squash and dice it into 2cm chunks. Roast in a tray with some oil and salt for 20 -30 minutes until soft with some caramelisation on the edges, stirring about half way through.
- Microwave the frozen spinach for 5 minutes and drain of excess water.
- While the squash cooks dice the onion finely and fry with cumin, turmeric, garlic and ginger until the spices are fragrant and the onion is soft. Chop the chilli into small pieces and add the mixture. Add the miso paste.
- Drain the chickpeas and add them to the pan. Fry for a further minute or two.
- Add the tin of chopped tomatoes and the tin of coconut milk. Bring the boil
- When boiling break up and add the stock cube, then stir through.
- Bring the heat down and keep the curry simmering
- Add the dash of soy sauce.
- When the squash is ready add it to the mixture and stir through
- Serve with naan bread or rice… and perhaps a dollop of yoghurt (soy if you want to keep it vegan).