Butternut Squash Curry Slimming World Recipes

EASY BUTTERNUT SQUASH CURRY WITH SPINACH

Steps:

• Spray a large large saucepan over a medium high heat with cooking oil spray.
• Add the onion and fry until softened.
• Add the onion, garlic, ginger, cumin, coriander, turmeric and chilli powder with about 60ml (4 tablespoons) of the stock to prevent any sticking and cook for approx 30 seconds until paste like.
• Add in the cubed butternut squash and remaining stock and mix to combine
• Bring to a boil, reduce heat, cover and simmer until the squash is tender (approx 25-30 minutes). Roughly squash a few pieces of the squash as it helps thicken the sauce.
• Stir in the coconut milk until creamy.
• Add the spinach and stir until wilted.
• Taste and season with salt and black pepper as needed.
• Serve and enjoy!!
• Set instant pot to saute mode, once it displays hot, spray the inner pot with cooking oil spray and add the onion frying until softened.
• Add the garlic, ginger and spices with a 1/4 cup (4 tablespoons) of the stock and cook for approx 30 seconds until paste like.
• Add in the cubed butternut squash and remaining stock and stir until combined, ensuring you scrape any bits stuck to the bottom of the pan.
• Add the lid, close valve (if instant pot is not self sealing) and set to cook for 6 minutes high pressure.
• Once it has finished cooking time, open valve to quick release the pressure.
• Remove lid, set instant pot to saute mode. Roughly squash a few pieces of the squash to thicken sauce and stir in the coconut milk until creamy.
• Add the spinach and stir until wilted.
• Taste and season with salt and black pepper.
• Serve and enjoy!!

INDIAN BUTTERNUT SQUASH CURRY

Steps:

• Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
• Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
• Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.