VEGAN | GLUTEN-FREE | DAIRY-FREE
Butternut squash curry is such a staple meal – it’s so easy to make and doesn’t take long, plus the butternut squash is a great source of dietary fibre and vitamin A. Dietary fibre is important for a healthy gut vitamin A is required by the body for many reasons, including for optimal eye-health and for healthy skin.
As well as being incredibly tasty, it’s also really filling and you can also sprinkle the top with seeds (pumpkin, sesame, sunflower) for additional crunch.
- 1 butternut squash
- 1 white onion
- 1 red chilli
- 1 can chickpeas
- 2 tins tomatoes
- 1 can coconut milk
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp coconut oil for frying
- Chop the onion and chilli (don’t deseed) finely and peel and deseed the butternut squash before cubing into 1inch pieces.
- Heat the coconut oil in a thick-bottomed saucepan before stirring in the onion, chilli and spices for a few minutes.
- Add in the butternut squash and stir until coated with the spices and oil and softened. This should take about 5 minutes. If you need to, add in a splash of water to keep the contents of the saucepan ‘wet’.
- Add in the tins of tomato and chickpeas and simmer for 20 minutes.
- Add in the coconut water and heat for another 10 minutes.
- Serve with brown rice or on top of spiralised courgette for an even healthier version.
- Eat immediately.