Prep Time 15 Minutes
Cook Time 25 Minutes
Serves 6
Ingredients:
- 1 onion
- 3 garlic cloves (crushed)
- 500g diced butternut
- 200g spinach
- 1 heaped tablespoon of freshly grated ginger
From the cupboard
- 1 Tbsp garam masala
- vegetable oil
- 1 tsp tamarind paste
- 375ml vegetable stock
- 400g can chopped tomatoes
- 400g can chickpeas
To serve:
- rice
- fresh coriander
- (dairy-free) yoghurt
- lime juice
- naan bread
Method:
- Cut peeled butternut into 1.5cm [0.6 inches] dice.
- Heat some vegetable oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
- Add grated ginger and garam masala. Fry gently for another minute or so.
- Add butternut dice, chopped tomato, vegetable stock, tamarind paste. Bring to the boil. Cook covered for 20-25mins under medium heat until butternut is cooked (it should still have a bite). Don’t forget to stir from time to time so that the vegetables do not stick to the bottom of the pan.
- When done, stir the baby spinach with the vegetable and cook until wilted. Add drained chickpeas and cook for a few more minutes until heated through. Season with lime juice and salt if needed.
- Serve with rice, topped with fresh coriander, naan bread and some (dairy-free) yoghurt.
Recipe design & image: Annabelle Randles/The Flexitarian