Butternut Squash Curry
Ingredients:
1/2 butternut squash
1/2 cauliflower
1 tin of chickpeas
1 onion
4-6 cloves of garlic
fresh coriander (around 40g)
basmati rice
1/2 jar curry paste*
Method:
-fry onions and butternut squash for 5-10 minutes
-add cauliflower and curry paste and fry for 5 minutes
-add coriander and chickpeas, salt and simmer
-in another pan, add 2 mugs boiling water to 1 mug rice, cover and simmer
-rice ready when all water absorbed
(serves 4)
Note: Some obvious extras for this meal are chappatis or naans. But personally I like to get a loaf of fresh bread from the bakery section (eg tiger bloomer) and pan fry with some (sunflower oil) butter as is cheap, tastes better than supermarket naan and is vegan. Trust me you should try this. Also coconut yoghurt and pickle are great to have!
*I have used the rogan Josh paste from Sainsbury's before for example which works great, or you can make your own. Just use whatever 'curry powder' or spices/spice blends and add small amount of water to get a paste.