I had a brainwave on my birthday this year that I wanted to post a healthy, delicious recipe every week for one year and #AGloriousYear was born. We’re talking:
- Minimum fuss
- Healthy AND delicious (obvs)
- Nothing too faffy or faddy ‘cos who’s got time for that?
- It’s all about #RealWorldWellness
A lot of them will be veg based, seasonal veg that is. I’m an omnivore who acknowledges that we ALL need more veg in our lives.
So here we go.
This one is inspired by the beautiful Madeline Shaw’s book Get the Glow. I played around with it, using what I had in the cupboard.
I tested this out on my sceptical hubbie who declared it ‘Great. Needs more chilli next time though’. That’s progress.
This served 2 of us with lots left over for tomorrow.
For the curry
- 1 butternut squash peeled and cubed
- 2 onions chopped
- 2 handfuls of spinach
- 2 cloves garlic chopped
- 1 red chilli chopped
- 1 lime
- Small bunch of fresh coriander
- 2 tablespoons curry paste (I used Patak’s Rogan Josh – any curry paste will work)
- 1 tablespoon tomato puree
- 1 teaspoon turmeric powder
- 1 can coconut milk + half a can of water
- Salt + pepper
- 2 tablespoons coconut oil
For the cauliflower rice
- 1 small cauliflower blitzed into couscous sized pieces it the food processor
- 1 thumb sized piece of ginger peeled and grated
- Grated zest of the lime used to make the curry
- Salt + pepper
- 1 tablespoon coconut oil
- Pull the stems off the coriander and finely chop them. Save the leaves for later.
- In a saucepan, melt the coconut oil and gently fry the onion, garlic and chilli until the onion has softened. Don’t let the garlic burn – keep it on a gentle heat.
- Add the coriander stalks, curry paste, turmeric, coconut milk, water and give it all a good stir and let it come to a gentle bubble.
- Add the butternut squash, a pinch of salt and pepper, put a lid on simmer for 20 minutes.
- Add the spinach and simmer for another 5-10 minutes until the squash is tender and the spinach wilted.
- In the meantime, you can get on with the cauliflower rice. Melt the coconut oil in a wide, shallow saucepan. Add the blitzed cauliflower, grated ginger, lime zest, salt, pepper and cook it on a medium heat for about 5 minutes until hot and just cooked through.
- Just before you’re ready to serve the curry, squeeze in the lime juice.
- Serve the cauliflower rice and curry sprinkled liberally with a handful of coriander leaves. And a wedge of lime on the side.
I reckon this would taste even better with a handful of toasted cashews on top. I’ll save that for next time along with the extra chilli requested by hubbie... If you get chance to try it out, let me know how it turns out.