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Red Curried Butternut, Mushrooms And Spinach

Very rich yet also very refreshing, you can also make this curry with pumpkin, celeriac or potatoes instead of the butternut. Serve with steamed rice or couscous.

Red Curried Butternut, Mushrooms And Spinach

Red Curried Butternut, Mushrooms And Spinach

Serves: 4

Per serving: 247calories;13g protein; 7g fat (2g saturated fat); 36g carbohydrate (25g sugar); 12g fibre;1.1g fat

·         1kg butternut squash, peeled, deseeded and cut into large chunks

·         4 green cardamoms (or ½tsp ground cardamom or ground cinnamon)

·         2 red peppers, quartered and deseeded

·         3 tomatoes, quartered

3 tomatoes, quartered

3 tomatoes, quartered

·         1 red chili (or to taste)

·         3 cloves garlic, peeled

·         1 thumb ginger, peeled and sliced

·         3 tbsp tomato paste

·         ½ tsp salt

·         4 tbsp water

·         1 tbsp vegetable oil

·         6 portobello mushrooms, quartered

·         400g spinach, washed and stalks removed 250ml plain yoghurt

·         Coriander, to garnish

Coriander, to garnish

Coriander, to garnish

1.    Boil or steam the butternut until it’s half cooked it should have some resistance when pushing a knife through to test it.

2.    Bash the cardamoms and pull the seeds out from the green husks. It might seem fiddly but the flavor is worth it.

3.    Purée the capsicums, tomatoes, chili, garlic, ginger and tomato paste in a blender with the salt and water.

4.    Pour the purée into a wide pan with the cardamom seeds (or ground cardamom or cinnamon) and oil and bring to the boil, stirring frequently. It will ‘spit’ a bit, so keep stirring it slowly. Cook for one minute.

5.    Once it’s warmed up, stir in the butter munt. Put a lid on the pan and simmer until the butternut is just about cooked.

6.    Gently stir in the mushrooms and cook for two minutes.

7.    Lastly, stir in the spinach until it wilts, then mix in the yoghurt and take off the heat. Garnish with coriander to finish.

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