When it comes to curries, I don’t feel like there should be any set rules with regards to quantities of herbs and spices. Part of the fun should just be playing around with ingredients until you have it tasting just the way you want, which is exactly what I did with this flavoursome curry. I added Alpro soya cream to give it this creamy texture.
Ingredients (4 portions)
•1/2 an onion, roughly chopped
• 3 garlic cloves, crushed
•1 tbsp ground cumin
•1 tsp ground coriander
• 1 tbsp chopped fresh coriander (plus more to garnish)
•1/2 tsp tumeric
•1 tsp fresh ginger, peeled and chopped
•1 tsp ground black pepper
•Juice of 1/2 a lemon
•A pinch of chilli flakes
•1 tbsp veg oil
•800g butternut squash, peeled, de-seeded and chopped into chunks
•1 can of chopped tomatoes
•1 cup of water
•1 tsp sugar
•200ml soya cream (more to garnish)
1) Place the first 11 ingredients in a blender and blitz until a paste is formed.
2) Add to the pan and cook on a low heat for 15 minutes. Add the squash and stir so that the paste covers all the chunks. Cook gently for a further 10 minutes.
3) Stir in the tomatoes and add the water bit by bit. Cover and cook for 30 minutes.
4) Add the sugar and sample the sauce of the curry. Add more water and seasoning if necessary, before adding the spinach. Stir in the cream and leave to stand for 10 minutes before serving.
To serve, add a drizzle more of cream and the chopped coriander. For a healthy touch, serve alongside wholegrain rice.