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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A dish to warm the cockles of your heart. Easy to make (apart from peeling the squash grr!) its cheap and tasty as well. I like a Korma curry paste best of all in this dish. Ingredients:
2 tablespoons sesame oil |
3 tablespoons curry paste, your choice of flavour |
250 ml low-fat coconut milk |
400 g spaghetti squash or 400 g butternut squash, peeled and chunked |
3 courgettes, sliced |
150 g whole unsalted cashews |
400 g baby spinach |
2 limes, juice of |
1/4 cup chopped fresh coriander |
1/2 teaspoon salt |
Directions:
1. Heat oil and fry curry paste until it starts to caramelize.
2. Add coconut milk and simmer for 1 minute.
3. Add squash, courgettes and cashews and simmer for 15 minutes.
4. Add spinach and lime juice and cook for another minute.
5. Serve sprinkled with coriander.
6. Goes well with rice, chapattis, naan and poppadums.
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