Butternut squash and spinach curry

IN this week's cooking corner, Sharron McCormick brings readers a tasty treat in the form of butternut squash and spinach curry.

Sharron said: "This is a delicious curry recipe that I originally created as a meat dish using chicken.

"When a recent event I was attending called for a vegetarian option it was an easy swap to use butternut squash and it went down a treat.

"Best of all it’s full of vitamins and minerals and the spinach gives it an extra punch of nutrients.

"It is a good idea to try and have at least a day or two of meat free dishes per week and this recipe definitely hits the spot."

Serves 4

Ingredients

l 400g to 600g butternut squash cubed (I used frozen)

l One onion diced

l One can low fat coconut milk

l One teaspoon smoked paprika

l Two teaspoons garlic granules

l Two teaspoons Garam Masala

l One and-a-half tablespoons medium curry powder

l One teaspoon ground ginger

l One teaspoon dried parsley

l One teaspoons ground almonds

l One cube frozen spinach or handful of fresh spinach

l One vegetable stock pot

l One tablespoon cornflour

Method

1: Fry the onion in a non stick pan and add the paprika, garlic, garam masala, curry powder and ginger.

2: Stir into the onions and fry for a few seconds to release the flavours.

3: Next add the coconut milk, stock pot, parsley and ground almonds. Stir well and simmer gently until sauce is heated. Add the spinach.

4: Now mix the cornflour with a little water and stir into the sauce.

5: Add the butternut squash. Cover and simmer gently for 15 to 20 minutes until the butternut squash is cooked, stirring occasionally.

6: Remove the lid and simmer for a few more minutes until the sauce is at preferred thickness. You may add more water if necessary for a thinner sauce.

There is approximately 160 calories per serving.

For updates and other tasty recipes from Sharron visit www.shapeyourlife.uk