This simple but flavourful curry is perfect for a mid-week meal. As tends to be the case with this type of dish, it tastes even better if made in advance so that the flavours have a chance to infuse. I like to serve this on a bed of brown rice and sprinkled with chopped coriander.
Three great health benefits: boosts immunity, good source of fibre, beneficial for eye health
Ingredients:
2 tsp coconut oil
1 clove garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 inch piece ginger, grated
1/4 butternut squash, peeled and chopped into bitesized cubes (250g)
100g chestnut mushrooms
1 red pepper, chopped (150g)
1 x 400g tin chopped tomatoes
1 x 400ml tin coconut milk
1 tbsp miso paste
Sea salt, to taste
Method:
1) Heat the coconut oil in a saucepan over a medium heat on the hob. Add the garlic, chilli and ginger and lightly fry for a minute.
2) Add the butternut squash, followed by the mushrooms and red pepper and stir well.
3) Stir in the chopped tomatoes and coconut milk. Simmer for 10 minutes.
4) Stir in the miso paste and salt and simmer for a further 10-15 minutes, until the squash is cooked through.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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