Roasted Butternut Squash And Spinach Coconut Curry Recipe

Fusion cuisine

Roasted Butternut Squash and Spinach Coconut Curry recipe

About this recipe

This hearty vegan curry combines roasted butternut squash, chickpeas, and spinach in a fragrant coconut milk-based sauce. Perfect for a satisfying dinner, it’s served over fluffy basmati rice and topped with fresh cilantro.

Ingredients

  • - Old India Coriander Leaves
  • 50G Pepper Black Ground BWFO
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 100 G East End Ground Coriander
  • 1 Kg Tomatoes 1kg
  • 400G Epicure Chick Peas
  • - Red Sweet Potato
  • 395G D'Aucy Chopped Spinach
  • 400 Ml Coconut Merchant Organic Coconut Cream
  • 250G Tilda Wild Rice
  • 290G Portland Mills Jamaican Curry Powder, 290G
  • 60G Mill & Mortar Organic Salt Of Hearts, 60G
  • 92G Bart Hot Curry Powder
  • - Mccormick Cumin Powder
  • 50G Terre Exotique Madagascan Cinnamon Powder, 50G
  • 1 L Ktc Sunflower Oil

Instructions

  1. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with foil and lightly spray with nonstick cooking spray.
  2. 2. Place 500 g of cubed red sweet potato on the prepared baking sheet. Sprinkle with 2 teaspoons of curry powder, 1/2 teaspoon of salt, and a pinch of black pepper. Toss to coat evenly and roast in the oven for 35-45 minutes, or until tender but still holding their shape.
  3. 3. While the squash is roasting, heat 2 teaspoons of sunflower oil in a large pan over medium heat. Add 1 diced onion and a pinch of salt, and sauté for 2-3 minutes until softened.
  4. 4. Stir in 2 tablespoons of curry powder, 1 tablespoon of cumin, 1 tablespoon of coriander, and 1 teaspoon of cinnamon. Cook for 1 minute to toast the spices.
  5. 5. Add 1 diced tomato and its juices, along with 1 can (400 g) of chickpeas (drained and rinsed). Stir to combine.
  6. 6. Gradually add 1 can of chopped spinach to the pan, stirring to coat with the spices and cooking liquid. Cover and simmer for about 3 minutes, or until the spinach is fully wilted.
  7. 7. Pour in 400 ml of coconut cream and gently stir to combine. Let the mixture simmer for 5 minutes to allow the flavors to meld.
  8. 8. Once the red sweet potato is roasted, carefully add it to the pan with the curry. Gently stir to coat the potato in the sauce, being careful not to break it apart.
  9. 9. Serve the curry hot over 2 cups of cooked wild rice. Garnish with 1/4 cup of freshly chopped coriander leaves before serving.