This simple veggie curry is a hearty plant based main – with lots of nourishing veggies, creamy coconut milk and warmth from the spices, it’s packed full of flavour yet couldn’t be simpler to make. I love it paired with brown rice, roasted seeds and lots of tahini for the perfect weeknight supper.
Ingredients (Serves 4)
- 1 medium-large butternut squash
- 1 x 400g tin chickpeas
- 1 x 400g tin chopped tomatoes
- 1 x 400ml can coconut milk
- 220g green beans
- 240g spinach
- 30g coriander
- 2 tsp turmeric
- 3.5 tsp cumin
- 3.5 tsp mild chilli powder
- 0.5 tsp paprika
- juice of 1.5 lemons
- Chop the squash into bite size cubes and place in a large pan with the chopped tomatoes, coconut milk, turmeric, chilli, cumin, paprika and the juice of 1 lemon. Bring to the boil over a high heat before leaving to simmer over a medium – low heat for 20 minutes.
- Meanwhile chop the green beans in half and finely chop the coriander. Rinse and drain the chickpeas.
- After 20 minutes, add the green beans, coriander, chickpeas, spinach, and remaining lemon juice to the pan. Keep over the heat until the spinach is fully wilted and everything is mixed together nicely.
- Serve as desired – my favourite is alongside brown rice, roasted pumpkin and sunflower seeds with a generous drizzle of tahini. This is also a great meal to batch cook and freeze – simply leave to cool fully before transferring to an airtight container or freezer bag, where it will keep for up to 6 weeks.
If you make this don’t forget to tag me on Instagram @nourishingyas x