curry · vegan

Cocoa curry

Chilli-chocolate curry

214kcal  happyfacenobackground  happyfacenobackground  happyfacenobackground   VE


Flavours: 2 tsp cocoa powder, 1 large garlic clove, 10g fresh ginger, ½ veg stock cube, 1 tsp cumin powder, 1 tsp coriander powder, ½ tbsp garam masala powder, ½ tsp chilli flakes, S/P

Bulk: 1 butternut squash (around 400-450g when cut/peeled), 100g spinach, 1 large white onion

Jazzy: Top with some chopped fresh coriander leaves

Great with: basmati rice

Store: can be kept in the fridge and eaten the next day


Lets cook: Start by peeling and cutting the butternut squash into bite-size chunks*. Slice the onion and roughly cut the spinach. To a large pan, add the onions, crushed garlic, grated ginger and stir-fry on a medium heat for 3 minutes. Then add the butternut squash, stock cube, cumin, cocoa powder, coriander powder, garam masala, chilli flakes, S/P and 400ml water. Cover and leave to simmer for 25 minutes, stirring every few minutes. Taste test a butternut squash cube to ensure it’s soft. Make sure the sauce is not too thin (cook for a little longer with the lid off) or thick (add a little water) and then add the spinach for a last 2 minutes until wilted. Serve with basmati rice and be impressed by the spicy-cocoa flavour  cutefacenobackground


 *I found the easiest way to do this was to cut both ends off the squash and cut it in half. I scooped out the seedy parts and then cut into wedges. I then cut off the skin from these small wedges and then cut further into mouth sized pieces. I find this the easiest way to peel a squash!

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