Butternut Bang Veg Curry
Butternut Bang Veg Curry
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Serves 4
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30 Minutes Prep Time
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30 Minutes Cook
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232 Calories
This recipe is suitable for ALL taste buds.
Ingredients
300g-400g of pumpkin (or squash)
400g of fresh spinach
1 onion
4 cloves of garlic
2 x tomatoes
2 inches of fresh ginger
Optional: coriander for garnishing
Nutrition Facts
- Serving Size
- 1 serving (100g)
- Calories per serving
232
- Amount/Serving
- % Daily Value
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- Carbs 40 g
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- Fat 3 g
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- Fiber 10 g
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- Protein 16 g
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- Sugar 22 g
Tailored to Taste
Get the butternut squash out for this irresistibly tasty and veg-packed curry! The combination of butternut squash and spinach makes for a seriously heartwarming dish.
Directions
Step 1
Chop it!
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
Step 2
Spice it!
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
Step 3
Make it yours!
Add cubed pumpkin or squash and raise the heat for about 3 minutes. Add up to 200ml of warm water, lower heat and simmer for 12 minutes. Add the spinach and cook for another 10 minutes on a low heat.
Serve with fluffy basmati rice and enjoy!
