jerusalem curry with squash

recipe by Mucho

This packs quite the fibre punch and the ginger gives it a lovely little kick.

gluten free | dairy free | vegan

veggie | high-fibre 

serves

4 portions

ingredients

200g Jerusalem artichoke
1 pack of sliced butternut squash
160g baby spinach
1tbsp of olive oil
2 tsp of ground cumin
10 sprigs of coriander
1 tsp of ground turmeric
1 tsp red chilli flakes
2 inch of fresh ginger
2 garlic cloves
1 white onion
1 tin of chopped tomatoes
200ml coconut milk
2 pack ready cooked quinoa
Pinch salt and pepper

nutritional information

(per portion)
energy in Kcal 389
fibre 8.3g
fat 15g of which saturates 9g
carbohydrates 45g and of which sugars 20g
protein 13g
allergens none

method

1. Preheat the oven at 200C.
2. Wash and peel the Jerusalem artichokes. Remove the squash from the pack (do not chop!).
3. Place the Jerusalem artichokes and squash in an oven roasting tin. Add half the oil and mix to cover well. Roast for 20 minutes, turning them half way.
4. Peel and grate the ginger. Peel and crush the garlic. Peel and dice the onion as small as you can. Roughly chop the coriander leaves. (discard the stems)
5. In a wok over medium-high heat, heat the remaining oil and add the turmeric and cumin
6. Cook for one minute, then add the garlic, ginger, chilli and onion. Stir often for about 2-3
7. Add the tomatoes and coconut milk. Season with salt and pepper to taste.
8. Remove the veg from the oven and add it to the wok. Reduce heat and simmer for 10 minutes, or until the sauce thickens.
9. Add the spinach and cook for 1-2 minutes, or until it begins to wilt.
10. Transfer to a serving bowl and sprinkle coriander.
11. Serve with quinoa and more coriander on the side.