If one of your goals in 2018 in to eat more vegetables, but scared that your meals are going to become bland and boring, don’t worry because I’ve got you covered. This vegetarian dish is bursting with curry spices and flavour and makes a lovely plant-based addition to any meal plan, whether you’re a meat eater wanting to eat more vegetables or vegetarian. Made with oven roasted squash, aubergine, spinach and chickpeas there’s lots of wonderful natural plant-based fibre in this curry. It can be served with rice, naan bread and all your other favourite curry accompaniments for one vegetarian epic curry night!
One of the things that struck me when I first started my healthy living journey is the misconception that healthy food is bland and boring. However, one of the things that I am grateful for and definitely a major benefit of being part of the blogging community is the abundance of recipe inspiration that is on offer.
This vegetarian curry recipe is the contrary to plain Jane – not only is it bursting with flavour it is packed full of nutritional value and perfect for a healthy mid-week meal.
A wonderful easy to make vegetarian curry packed full of flavour.
- 1 onion diced
- 1/2 inch of grated ginger
- 1 clove garlic
- 1 tin of chick peas (or use cooked dried chickpeas)
- 1 1/2 cups roasted squash (I used butternut squash)
- 1 medium sized Aubergine cubed
- 2 cups spinach
- 1 tbsp tomato purée
- 1 carton of UTC creamed coconut
- Water or stock to thin
- 1 tsp cumin
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp chopped coriander
Peel and dice the squash and roast it in the oven with some coconut oil.
Meanwhile fry the onions in a pan until they become translucent and add the ginger and garlic, minding that they don't burn. Add the aubergine cubes to the pan and cook through.
Next, add all the spices and tomato purée to the pan and cook for a few minutes, ensuring that everything is well coated.
Pour in the creamed coconut, chickpeas, spinach and roasted squash and simmer for around 15 minutes on a low heat.
Add some water or stock until the desired consistency is reached. Sprinkle with some chopped coriander to serve. Enjoy!
This really is one amazing curry. The coconut really adds a rich creaminess which can be dampened down with the additional water or stock if you would like.
Of course, there is also the nutritional benefits of the protein from the chickpeas and the anti-inflammatory properties of the turmeric. I always think a warm spicy curry is great for a cold too, especially at this time of year.
What are your favourite ingredients to put in a curry? Do you prefer them mild or super hot?