A quick, easy curry recipe featuring some stock-cupboard faves, long-lasting veg, and big, bold spices.
Prep Time: 5 minutes
Cooking Time: 35 minutes
Serves: 4
½ tsp coriander seeds
3 tbsp vegetable oil
2 tsp garam masala
½ tsp ground turmeric
¼ tsp fenugreek powder
¼ tsp chili powder
1 tsp ground cinnamon ¼ tsp ground ginger
1 dried chili
5 curry leaves
1 cinnamon stick, snapped in half
1 large onion, peeled and finely chopped
2 cloves garlic, crushed
Thumb-sized piece of fresh ginger, peeled and grated
2 large tomatoes, roughly chopped
500g peeled, de-seeded butternut squash chunks (around 1 small squash)
200ml coconut milk
350ml vegetable stock
1 x 400g can chickpeas, drained and rinsed
3 tbsp fresh/frozen coriander, roughly chopped or torn
4 tsp flaked almonds
A quick, easy curry recipe featuring some stock-cupboard faves, long-lasting veg, and big, bold spices.
Prep Time: 5 minutes
Cooking Time: 35 minutes
Serves: 4
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!