Second night of eating vegetarian here! Tomorrow is a meat night (something with pork loin steaks).
The rice and Greek yogurt are not included in the calorie count above, but really take this lovely meal up a notch!
I don't usually bother making a curry paste, but as this was so easy, perhaps it's something I'll repeat.
Preparation Time: 20 mins
Cooking Time: 1 hr
Calories per serving: 241.1
Coconut Milk, Light-1 Can/400ml
Red Chilli Peppers-3 peppers (3g)
Garlic, Raw-2 Cloves/6g
Turmeric, Ground-1 Tsp/2.2g
Coriander, Ground-1 Tsp/5g
Cinnamon, Ground-1 Tsp/3g
Coconut Oil-2 Tbsps/30ml
Tinned Chopped Tomatoes-1 Can/400g
Coriander, Leaves, Fresh, Average-30g
Lime, Fresh cut into quarters- 1 (cut into wedges)
Vegetable Stock Cubes-2 Cubes/12g
Peel and dice red onion into chunks. Peel, deseed and cut butternut squash into large bite sized pieces. Take the stalks off the chilli peppers. Peel, and cut sweet potato into large bite sized pieces.
Roughly chop the fresh coriander and cut the lime into wedges. Rinse the spinach leaves.
Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl.
Heat the coconut oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well.
Add the tin of coconut milk, followed by the stock cubes, 1 400ml tin of water, the tinned tomatoes, then the sweet potato and butternut squash.
Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40 to 50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Add the spinach 10 minutes before the end of cooking time and stir through until wilted.
Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving.
Serve with rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing.
Nutrition Data Per Serving
Fruit & Veg3.8