A go-to veggie feast that’s easy to make and delicious to eat - the perfect mid-week meal.
2 Red Onions, finely sliced
1 Garlic Clove, finely sliced
1 tsp Turmeric
2 tsp Medium Curry Powder
1 tbsp Ginger Purée
6 Salad Tomatoes, quartered
1 Vegetable Stock Pot
1 Butternut Squash, peeled and cut into 1cm chunks
300ml Boiling Water
2 Courgettes, cut into 1cm cubes
100g Baby Spinach
100g Greek Style Natural Yogurt
50g Ground Almonds
Juice of 1 Lemon
50g Flaked Almonds
500g Basmati Rice
10g Fresh Coriander
Heat a little oil in a large frying pan or wok, add the onions, garlic, turmeric, curry powder and ginger purée.
Fry gently for 2 minutes, stirring often.
Add the tomatoes and simmer for 2 minutes until the tomatoes start to soften.
Add butternut squash, the stock pot, plus 300ml boiling water to the pan and simmer for 15 minutes stirring regularly.
Add the spinach and courgettes to the pan and simmer for a further 5 minutes.
In a separate pan, toast the flaked almonds over a gentle heat until golden.
Once the butternut squash is tender take the pan off the heat and stir in the ground almonds, yogurt, lemon juice and add salt to taste.
While preparing curry, cook the rice according to pack instructions ready to serve alongside.
Scatter the flaked almonds and coriander over the curry before serving.