The creamed coconut I use is a solid block, but you say “pour the creamed coconut” so I’m confused. While ginger and garlic will help provide anti-inflammatory protection. It can be served with rice, naan bread and all your other favourite curry accompaniments for one vegetarian epic curry night! Do you mean coconut milk? I’ve been looking for more recipes that call for chickpeas as it was never something my Mum ever cooked with when I was younger. Thanks for posting this recipe; it looks really tasty and I’m about to make it. Hi Alice, you can actually by creamed coconut in a carton in the supermarket, but coconut milk would work just as well. products are free from the top 14 allergens and the whole range is accredited by Vegetarian Society, Vegan Society, Coeliac Society, Kosher Accreditation: KLBD (Kosher London Beth Din) & SKA (Sephardi Kashrut Authority). https://dishingupthedirt.com/recipes/zucchini-red-lentil-curry A fresh and zingy curry - perfect now that there's a chill in the air. I also love it still has that creamy consistency and taste, yummy, This looks super tasty and inviting i wonder if my fussy toddler would try it too, I love butternut squash this looks so Heat about 1 tbsp of oil in a large saucepan over a medium heat then add the sliced spring onions, fresh ginger and garlic. For the spice paste2 stalks of fresh lemon grass3 garlic cloves1 knob of root ginger peeled2 red chilliesThe stalks from a large bunch of fresh coriander (use the leaves below)1 tablespoon of avocado oil, For the curry1 tablespoon coconut oil or ghee1 onion1 large butternut squash, peeled and cut into chunks400ml coconut milk2 tablespoon of tomato paste1 large courgette, sliced and quartered3 balls of frozen spinach or a large handful of fresh spinachTo finishThumb-sized piece of ginger, peeled1 limeHandful of fresh coriander. However, one of the things that I am grateful for and definitely a major benefit of being part of the blogging community is the abundance of recipe inspiration that is on offer. I always think a warm spicy curry is great for a cold too, especially at this time of year. Cook the rice in boiling salted water, as per pack instructions. With a busy family life she enjoys coming up with quick, easy nutritious meals that are not only good for you – but that everyone loves. range here, including: Spinach & Pine Nuts Bites, Moroccan Spiced Falafel, Sweetcorn & Quinoa Bites, Sweet Potato Pakora, Mediterranean Falafel, Beetroot Falafel, Veggie Cocktail Sausages, Beetroot Burgers and Veggie Sausages. Plant-based and made with 100% natural ingredients (no nasties or alternatives) Gosh! Sweet Potato Pakora bites. recipes available here. Can be served on its own, with brown rice or cauliflower-rice. This vegetarian dish is bursting with curry spices and flavour and makes a lovely plant-based addition to any meal plan, whether you’re a meat eater wanting to eat more vegetables or vegetarian. Gosh! All Rights Reserved. Stir in the lemon juice and a little sugar to the sauce. Made with oven roasted squash, aubergine, spinach and chickpeas there’s lots of wonderful natural plant-based fibre in this curry. I’m yet to try a curry without meat but this recipe sounds delicious, I am going to have to give it a try. Peel and dice the squash and roast it in the oven with some coconut oil. One of the things that struck me when I first started my healthy living journey is the misconception that healthy food is bland and boring. A wonderful easy to make vegetarian curry packed full of flavour. Find the Gosh! I am always trying to get more vegetables into my diet and this sounds like a great recipe to do that x, I am hungry just reading this. This really is one amazing curry. Enjoy! I realise you may not see this comment as this is an old post. When it's finished cooking, add the ginger, coriander and freshly squeezed lime and serve. I like a mix of both, really hot and mild and creamy curries too. I was just wondering about the creamed coconut. Kat is a Nutritional Therapist, passionate foodie and a mother to three children. Do you prefer them mild or super hot? Add some water or stock until the desired consistency is reached. Our new Gosh! While it's cooking grate the ginger, finely chop the coriander and squeeze the lime. Our recipes are specially created to be healthy, nutritious and family friendly. Find an array of delicious Gosh! What are your favourite ingredients to put in a curry? Blend all the spice paste ingredients in a food processor or blender. I realised that in late 2017, unintentionally, we’d been having mostly meat free meals, instead choosing to bulk out or substitute with veg. Add the courgette and spinach and cook for 10 minutes. Many thanks if you reply. The coconut really adds a rich creaminess which can be dampened down with the additional water or stock if you would like. make vegan and free-from bites, burgers and sausages. You can leave a comment at the bottom of the post below or send me a message or comment on social media where you can also stay up to date by hitting the follow button: Instagram, Facebook, Twitter, Pinterest. Also, if you are the solid form of creamed coconut, that’s fine too but just some water or stock to get the right texture. For the curry 1 tablespoon coconut oil or ghee 1 onion 1 large butternut squash, peeled and cut into chunks 400ml coconut milk 2 tablespoon of tomato paste 1 large courgette, sliced and quartered 3 balls of frozen spinach or a large handful of fresh spinach To finish Thumb-sized piece of ginger, peeled 1 lime Handful of fresh coriander Yummy. Normal hot spicy good is not hot enough for her!! Glad you like the pictures! Ingredients I want to stress that for this recipe, and really any curry recipe like this Eggplant Curry or Zucchini Curry , fresh ingredients will give you the best results. This vegetarian curry recipe is the contrary to plain Jane – not only is it bursting with flavour it is packed full of nutritional value and perfect for a healthy mid-week meal. If you never want to miss a thing, sign up here for our monthly newsletter and be the first to enjoy new recipes, nutrition tips and all our news. Tuck in! This looks like such a delicious curry. At this point you can taste the curry and season to your desired preference – you can always add more lemon juice and sugar depending on how you like it! Add the https://unconditionallynourished.com/squash-aubergine-and-chickpea-curry Now this sounds like an interesting curry I bet the squash and aubergine make for a really interesting mix of flavours, something very different from the everyday currys I normally go for. Pour in the creamed coconut, chickpeas, spinach and roasted squash and simmer for around 15 minutes on a low heat. Wow you friend sounds extreme where hot food is concerned! Sprinkle with some chopped coriander to serve. Probably more mild than super hot though. ½ butternut squash, peeled and cut into small/medium cubes, 1 30g bunch of fresh coriander and stalks – leaves picked, and stalks finely chopped, 2 packets of Gosh! Sprinkle over about 1 tsp of garam masala and use your hands to rub it all together, Place in the oven for 25-30 minutes until soft and charred at the edges slightly, While the veg is roasting, start making the sauce. Of course, there is also the nutritional benefits of the protein from the chickpeas and the anti-inflammatory properties of the turmeric. I’d never had a curry until I was 21! Stir and cook over a gentle heat for 20 minutes. Cook up for a Friday night ‘fake away’ or cook ahead for easy meal prep! Add the coconut oil/ghee to a large casserole dish and sauté the onions for about 5-10 minutes until they are lightly coloured. For more information, please contact Louise Jackson Rogers at Finn on gosh@finncomms.com. Add the butternut squash, coconut milk and tomato paste. I really enjoy connecting with you all and if you’ve tried my Squash, Aubergine and Chickpea Curry or anything else on the blog then I’d really love to hear what you think. The combination of ginger, garlic and red chilli in this dish are sure to help if you are feeling under the weather. Once the veg is cooked, add them to the sauce along with your sweet potato pakora bites and heat through. https://www.greatbritishchefs.com/recipes/butternut-squash-curry-recipe