As a vegetarian I absolutely relish tasty dishes that everyone will enjoy, meat eaters included. This dish covers all bases; it’s packed with flavor, wholesome with a large element of a comfort food. The vegetables provide ample nutrition and the spices and coconut deliver massively on taste. Serve up with cooked quinoa or brown rice.

 

Serves 5 | Prep time: 10 minutes | Cooking time: 30 minutes

Ingredients

1 tbsp coconut oil

1 red onion diced

1 clove garlic diced

2 tbsp turmeric

1 tsp curry powder

1 tsp cumin

1 tsp garam masala

1 tsp ginger

400ml coconut milk

400g fresh tomatoes quartered

300g butternut squash cut in 2-inch cubes

100g green beans/or broccoli

100g spinach leaves

15g fresh chopped coriander

1 lemon juice

Place the coconut oil in a deep pan and heat for 1 minute.  Add in the onion, garlic, turmeric, cumin, garam masala and ginger and sauté them on a medium heat for 5 minutes until the spices are completely coated in the oil and have released their flavours into the pot.

Add in the squash and stir-fry for 1 minute, then add the coconut milk, chopped tomatoes and leave on a medium heat with the lid on for 10 minutes.

Add the green beans or broccoli, and spinach and cook for another 20 minutes until the squash is soft but not falling apart. Garnish with the coriander and serve with a squeeze of lemon.