any-night curry

recipe by Mucho

Sometimes on a Friday night you just want to shove lots of things in a pot, kick back and relax. This recipe allows you to do exactly that and will give your microbes a bit of a party whilst you do.

You should now be able to find the Jerusalem artichokes in your supermarket!

high-fibre | veggie

serves

4 portions

ingredients

1 white onion, diced
1 tin tomatoes
1 medium butternut squash, cubed
160g spinach, washed
1 tsp of ground turmeric
1 tsp red chilli flakes
1 tsp of cumin
1 vegetable stock cube
1 tbsp of olive oil
2 garlic clove, peeled and crushed
1 tin of chickpeas, rinsed
4 tbsp of natural yogurt
2 carrots, diced (skin on!)
10 sprigs of coriander, roughly chopped.
pinch of salt
pinch of pepper
240g brown basmati rice

method

1. Cook the rice as per pack instructions.
2. In a jug: Place the stock cube and add 230ml of boiling water. Stir until the cube is fully diluted. Set aside.
3. Add the olive oil to a medium pan over a medium high heat and add the onion cook for 5-7 minutes until softened. Add the garlic, cook for 2 minutes whilst stirring.
4. Add the squash, carrot, chilli flakes, cumin and turmeric. Stir-fry for 1 minute, then add the tinned tomatoes, and cook for 2 – 3 minutes. Add the chickpeas and stir to combine all ingredients.
5. Then add the stock, and a pinch of salt and pepper. Bring the heat down to medium and cook for 15-20 minutes, until the vegetables have softened.
6. Add the drained spinach leaves and yogurt to the saucepan. Stir until the spinach begins to wilt stir in the coriander and turn the heat off.
7. Serve curry with a side of rice.