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
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
·
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
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.
