1. In a large cooking pot, fry your butternut for bite and onion in some oil until golden at the edges. Grate your ginger and garlic, and then add to the pan for a couple of minutes until fragrant.
Brilliant Butternut - Mighty Meal Planning
Ingredients
8
servings
-
- 1
- 1
- 50 g
- 2
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tin
- 1
- 1 tin
- 2
- 300 g
- 20 g
-
Recipe 2
- 4 tbsp
- 4 tbsp
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Preparation
2. Add your spices along with some salt and pepper, and stir-fry for another few minutes. Pour in your coconut milk, chopped tomatoes, and chickpeas for bulk with their water and bring to a simmer. Crumble in one vegetable stock cube and then let cook for 10–15 minutes until your squash is tender and your sauce has reduced a little bit. Add a splash of water if it looks too dry while cooking — you want it saucy!
3. Cook your brown rice alongside according to the packet instructions, but use the vegetable stock cube with your water for an extra flavour boost. Chop your parsley finely and fold half through your rice.
4. This recipe makes 4 portions of curry with some leftovers for turning into the soup so serve four large spoonfuls of your curry on top of the rice with a flourish of extra parsley and some flaked almonds for crunch, and then get ready to make something else delicious tomorrow!
5. When you want to use your leftovers (the curry will last in the fridge for 4–5 days), take the curry and pop it in a blender or food processor with 400ml warm water and a splash of milk. Pulse until finely chopped and then add in 4 tablespoons of red Thai curry paste and blend until smooth.
6. Heat gently and serve in bowls with a spoonful of yoghurt for creaminess and an extra grind of black pepper.
