Butternut & Spinach Coconut Curry

A quick & delicious & east Autumnal curry that the whole family will enjoy!

I love garam masala, a warm (no heat) spice I often use in my kitchen. To keep your curries ‘heat free’ try to source a masala without any chilli added. You can always add a spicy chilli side for those, like me, who love a bit of heat.

The freezer is your friend! Freeze any leftover curry in small portions for up to 3 months. I love to freeze whole chillies, curry leaves and minced garlic and ginger, ready to use in curries.

Getting ahead: the perfect make ahead dish.

Swops: No recipe is set in stone, you can use any root veg here instead of butternut: – sweet potatoes, carrots, pumpkin, potatoes or even a combination would work well. You can add any chopped greens in the end like finely chopped spinach or kale.

This fragrant curry will sit beautifully next to simply cooked basmati or jasmine rice.

Any good curry is made for toppings and creative sides. Serve with a full fat yogurt, warm naan bread, super quick flatbread and a Indian pickle on the side.

A medium saucepan

• 4 tablespoons oil of choice
• 1 large onion (1 cup), peeled, finely diced
• 5 cups (750g) butternut, peeled & cut into chunks
• 1/2 bunch chard, white rind removed, leaves washed, dried and shredded
• 3 garlic cloves, minced
• 2 tablespoon grated ginger
• 15g coriander, leaves picked and chopped (stalks freeze)
• 1 x 400g chopped tomatoes
• 1 x 400g coconut milk
• 1/4 cup water (or more)

Spice Mix

• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 2 teaspoons garam masala

1. Optional but recommended step: dry fry (no oil) the spices in a small frying pan until fragrant – set aside.
2. Add the oil to your saucepan followed by the onions, stir to coat the onions in the oil and cook on a medium heat, covered, until the onions are soft and golden. This will take around 15 minutes. TIP: when lifting the lid to stir, lift to a slight angle so all the moisture drips back into the saucepan. If the onion mixture appears dry at any stage add a teaspoon of oil.
3. Once the onions are soft, add the ginger and garlic and stir until fragrant.
4. Add the spices and stir until fragrant about another 3 minutes.
5. Add the diced butternut, crushed tomatoes, coconut milk, 1/4 cup water (TIP: use the can of tomatoes to measure the water, getting the last bit of tomatoes out), and 1 teaspoon salt. Cover the pot with the lid and bring to a gentle simmer, frequently stirring. Cook for 10 minutes. Keep an eye on the liquid, the butternut needs to be submerged under the liquid.
6. After 10 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry in 5 minute intervals until soft but still holding its shape. We don’t want the butternut to be falling apart.
7. Turn off the heat. Add the chard and stir until the chard starts to wilt, about 5 minutes.
8. Let the curry cool a bit then add the chopped coriander and season with salt, pepper and some more ginger if you prefer. Enjoy!