Description
A tasty and easy to make vegetarian curry- great for feeding a crowd!
Syns: around 2 per portion (coconut milk)
Ingredients
Scale
- For the spice blend: 1 tbsp garam masala, 2 tsp paprika, 1 tsp dried chilli flakes, 1/2 tsp salt, 1/2 tsp pepper
- 2 onions (finely chopped)
- 3 (large) cloves garlic (finely chopped)
- 1 green chilli (diced finely)
- 5 cm long piece of ginger (peeled and finely chopped)
- 500 g (approx.) butternut squash, diced
- 400 ml vegetable stock
- 3 tins (400g each) black beans (drained and rinsed)
- 1 tin (400g) chopped tomatoes
- 1 tin (400ml) reduced fat coconut milk
- 2 large handfuls baby spinach (washed)
- 1 lemon (juiced)
- Fresh coriander & lime to serve
- Low calorie cooking spray/spray oil
Instructions
- Prepare the spice mix so it’s ready to go
- In a large, deep pan, start to fry the onion in low calorie cooking spray or a little spray oil and gently sauté it for 10 minutes
- Add the garlic, ginger and green chilli and gently fry for another 2 minutes
- Add in the spices, stir, and fry gently for another minute, then add in the butternut squash and mix in thoroughly
- Pour in the vegetable stock, and mix into the other ingredients
- Add the black beans, coconut milk and chopped tomatoes. Stir through, and then simmer gently for 30 minutes
- Add in the baby spinach and the lemon juice, stir through until the spinach has wilted
- Serve with fresh, chopped coriander
- Prep Time: 15 minutes
- Cook Time: 45 minutes