Day: 1 April 2020

SQUASH, PEPPER AND BEAN CURRY

Takes 30 mins + prep; serves 4

Ingredients:

• 1 red onion, diced
• Olive oil
• 25g fresh ginger, chopped (or 1/2 tsp ground)
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp smoked paprika
• 1 tsp chilli powder
• 1 X 400g tin chopped tomatoes
• 1 red pepper, cored and cut into chunks
• 600g squash, peeled and diced (can swap this for same weight of courgette, aubergine, other coloured peppers etc)
• 1 X 400g tin black beans, rinsed and drained (or other beans, or chickpeas)
• 150ml stock
• couple of large handfuls of spinach (opt)

Method:

1. Heat the oil in a large pan and saute the onion for 2 mins
2. Add the garlic, ginger, spices and tomato puree, and saute for 1 min
3. Add chopped tomatoes, stock and other veg, simmer for 20 mins
4. Add the beans, simmer for 5 mins
5. Add the spinach, if using, and wilt

Serve with rice or naan bread