This is a great vegetarian curry for an easy midweek dinner and also ideal for batch cooking as it freezes well. Sweet and spicy harissa paste adds a beautiful depth of flavour. This meal is also packed with veggies and lots of plant protein and fibre.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (diced)
garlic cloves 2 (crushed)
ginger 10 g (grated)
butternut squash 1 (chopped)
vegetable oil 2 tbsp
mild curry powder 3 tbsp
ground turmeric 1 tsp
tomato purée 2 tbsp
chopped tomatoes 400 g
harissa paste 2 tbsp
vegetable stock cube 1
chickpeas 400 g (drained)
spinach 2 handful
fresh coriander 1 handful (chopped)
basmati rice 240 g
Method
Dice the onion. Crush the garlic. Peel the ginger with the back of a spoon and grate it.
Heat the vegetable oil in a large pan on a medium heat. Add the onion and garlic and cook for 5 minutes. Add the ginger, curry powder, turmeric and tomato puree. Season with salt and pepper. Cook for 2 minutes.
Make the vegetable stock cube up according to packet instructions with 100ml boiling water per serving.
Add the butternut squash, chopped tomatoes, vegetable stock** and harissa paste. Stir well to combine. Bring to the boil, then let it simmer gently for 10 - 15 minutes, until the butternut squash** is cooked through.
Meanwhile, cook the rice according to the packet instructions.
Add the drained chickpeas and spinach to the curry and cook until the spinach wilts down.
Finely chop the coriander. Serve with the coriander sprinkled on top and with the rice. Plate up and enjoy!
