I adore receiving my weekly Abel and Cole Box and today I decided to use some of the beautiful white sprouting broccoli; the perfect spring posy in my hand you see above. Lucky me!
I also had a smallish butternut squash and some gorgeous red onions, which really are purple aren’t they? So purple onions in-tow and a posy of broccoli in hand, I had the makings of the perfect mid-week family meal.
Recipe: Spring Squash and Sprouting Curry
300g brown rice, rinsed
2 tbsp coconut oil
1 butternut squash, peeled and chopped into 1 inch pieces
A large handful of white sprouting broccoli (or similar), ends trimmed
1 red (or purple!) onion, sliced thinly
2 cloves of garlic, crushed
1 tin coconut milk
Small piece of fresh ginger, chopped
A selection of your favourite curry spices or a spoonful of paste. I used a mix of turmeric, cumin, ground coriander, paprika and cayenne chilli power.
A handful of fresh coriander
The juice of 1 lime
Salt to taste
Put a large pan of water on to boil and cook rice according to packet instructions.
Melt coconut oil in a large heavy-bottomed pan. Combine squash pieces with some of the melted oil, chopped ginger and your curry spices.
Sauté the sliced onions gently in the warmed pan until slightly golden and translucent. Add garlic.
Add the squash and spice mixture and sauté for a few minutes to allow the spices to cook and the squash to soften slightly. Add the broccoli and combine before adding the coconut milk and simmer for around 20minutes, or until the squash is tender.
Once cooked, remove from the heat, season with salt to taste and stir through half the coriander. Finish with a generous squeeze of lime, serve on top of a mound of brown rice and with the remaining coriander sprinkled on top.
A light, vegan curry for you to enjoy on these still-chilly Spring evenings! I hope you like it, do share your results!