This healthy and tasty butternut squash and spinach curry will feed a family of four for less than a fiver - perfect for when pockets are bare in January.
Ingredients
Urgent
Before you start...
To bruise your lemongrass, gently bash it with the back of a knife to release its distinctive aroma.
- 1 thumb-sized piece of ginger
- 1 red chilli, deseeded
- 3 shallots, sliced
- 3 cloves garlic, crushed
- 1 lemongrass stalk
- Olive oil
- 1 butternut squash, peeled and cubed
- 1x 400 g14 oz tin reduced fat coconut milk
- 300 ml10½ fl oz vegetable stock
- 150 g5¼ oz baby spinach
- Small bunch fresh coriander, finely chopped
- 5 ml¼ fl oz soy sauce
- Juice of 1 lime
- 1 tbsp sugar
To serve:
- 200 g7 oz jasmine rice
Method: How to make Butternut squash and spinach curry
1
Very finely chop the ginger, chilli, shallots and garlic and fry off in a large pan along with the bruised lemongrass in around 5ml oil for 3-4 minutes.
2
Add the butternut squash and cook for a further 3-4 minutes then add the coconut milk and stock, and simmer for around 15 minutes or until the squash is tender.
3
Add the spinach and cook until wilted. Finish by adding finely chopped coriander, soy sauce, the juice of a lime and the sugar.
4
Serve with jasmine rice.
