Squash, Spinach, and Ginger Spiced Curry with Cauliflower RiceServes 3
Mains

Squash, Spinach, and Ginger Spiced Curry with Cauliflower Rice

Serves 3

6 Plant Points

This vibrant dish combines tender squash, hearty spinach, and aromatic ginger, all simmered in a flavorful spiced curry sauce. Served alongside light and fluffy cauliflower rice, it's a wholesome and satisfying meal that's as nourishing as it is delicious.

Ingredients:

  • 1 BUTTERNUT SQUASH

  • 1 SWEET POTATO

  • 200G SPINACH

  • 1 WHITE ONION

  • 1 LIME

  • 1 CAN COCONUT MILK

  • 3 GARLIC CLOVES

  • 2 TBSP. COCONUT OIL

  • 2 TBSP. FRESHLY GRATED GINGER

  • 1 TSP. GROUND CUMIN

  • 1 TSP. TURMERIC

  • 1 TSP. GROUND CORIANDER


    CAULIFLOWER RICE

  • 2 CAULIFLOWER (STALKS REMOVED AND ROUGHLY CHOPPED)

  • 1 TBSP. EXTRA VIRGIN OLIVE OIL

Method:

  1. Finely chop the onion 

  2. Heat the coconut oil in a pan and sauté the onion with a pinch of salt for 2-3 minutes

  3. Add the crushed garlic, ginger, cumin, turmeric, coriander and a tsp. of water. Stir for 30 seconds

  4. Peel and dice the squash and sweet potato. Throw the cubes into the pan with another pinch of salt

  5. Sauté for another 2-3 minutes adding a few teaspoons of water if it gets too dry

  6. Pour in the coconut milk and cook for 30 minutes

  7. Meanwhile, prepare the cauliflower rice by pulsing the roughly chopped cauliflower in a food processor for 2-3 minutes until it develops a rice-like consistency

  8. Bring 100ml water to the boil in a large saucepan and add the cauliflower rice with a pinch of salt. Cook for 5 minutes, stirring occasionally

  9. Drain any excess water

  10. Heat the avocado oil with a pinch of salt and pepper and throw in the cauliflower with 1 tbsp. of water.

  11. Sauté for 5 minutes while you finish the curry 

  12. Add the spinach to the curry, stirring well until it wilts. Then squeeze in the lime juice

  13. Serve the curry over the cauliflower rice