Coconut Veggie Curry

This gluten-free coconut and vegetable curry recipe is a healthy option for your dinner that takes less than 25 minutes to prepare.

Ingredients:
1 tablespoon of oil
400 g of butternut squash, cut into 1 cm cubes
1 spoon of smoked paprika
½ tablespoon ground cumin
½ tablespoon garam masala spice mix
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon dried chili flakes
400 ml of coconut milk
1 tablespoon of tomato puree
a pinch of salt and pepper
1 can chickpeas (drained)
2 handfuls of spinach
1 tablespoon lemon juice (optional)
200 g plain yogurt (use a vegan yogurt alternative if needed)
1 handful of scallions
It is recommended to serve with rice

Instructions:

1. Heat the oil in a frying pan over medium heat, add the pumpkin and let it fry a little in the oil.
2. Add the paprika, cumin, garam masala, ginger, dried chili flakes and cinnamon and stir to coat the pumpkin with the spices. Cook for about a minute until you can smell the aroma of the spices.
3. Add the coconut milk, tomato puree, salt and pepper, mix well, then add the chickpeas. Simmer until the squash is tender, which should take about 10 minutes.
4. Add spinach (and lemon juice if desired).
5. Stir in the yogurt and let the curry thicken while heating on low heat.
6. Serve with rice.
Yield: 2 servings.
Recipe: glutenfreecuppatea.co.uk