squash & courgette curry
A fresh and zingy curry - perfect now that there's a chill in the air. It's packed full of ginger and garlic, both great anti-inflammatory foods that will help if you are feeling below par. I often just serve this on it's own, but you could always add some chickpeas or other beans. Can be served on its own, with brown rice or cauliflower-rice. You can substitute the butternut squash with pumpkin if you prefer.
For the spice paste
2 stalks of fresh lemon grass
3 garlic cloves
1 knob of root ginger peeled
2 red chillies
The stalks from a large bunch of fresh coriander (use the leaves below)
1 tablespoon of avocado oil
For the curry
1 tablespoon coconut oil or ghee
1 large butternut squash, peeled and cut into chunks
400ml coconut milk
2 tablespoon of tomato paste
1 large courgette, sliced and quartered
3 balls of frozen spinach or a large handful of fresh spinach
Thumb-sized piece of ginger, peeled
Handful of fresh coriander
- Blend all the spice paste ingredients in a food processor or blender.
- Add the coconut oil/ghee to a large casserole dish and sauté the onions for about 5-10 minutes until they are lightly coloured.
- Add the spice paste and stir to coat the onions for a further 2 minutes.
- Add the butternut squash, coconut milk and tomato paste.
- Stir and cook over a gentle heat for 20 minutes.
- Add the courgette and spinach and cook for 10 minutes.
- While it's cooking grate the ginger, finely chop the coriander and squeeze the lime.
- When it's finished cooking, add the ginger, coriander and freshly squeezed lime and serve.
The Health Boost Tip
The combination of ginger, garlic and red chilli in this dish are sure to help if you are feeling under the weather. Chilli peppers are known to help break up mucus congestion in the nose and lungs. While ginger and garlic will help provide anti-inflammatory protection.