Quick and easy veggie curry

IMAG1105 The weather has been so cold here for the last few days so we warmed up with this tasty curry. It is so easy and quick to prepare and its a healthier alternative for those of you who are fond of a takeaway curry! I’ll bet it tastes better than any takeaway too!

Ingredients:

1 onion

3 cloves garlic minced

1 inch piece ginger grated or minced

2 tbsp garam masala

2 tbsp curry powder (try to get one which is msg free!)

1/2 large butternut squash

1/2 head of cauliflower (separate the florets)

2 sweet pepper cut into strips

6 button mushrooms

1 tin chickpeas

1/2 tin organic coconut milk (or alternatively make your own :))

400 ml chicken stock

5 large tomatoes chopped

Method:

Fry the chopped onion, garlic and ginger in a saucepan with a little olive oil until soft. Do this over a low heat and take care not to burn.

Add the spices and stir. Add the squash, cauliflower, peppers and mushrooms and stir.

Follow with the chickpeas, tomatoes, and stock – give it a good stir

Simmer for 20 mins without the lid. Add 1/2 tin coconut milk and cook for a further 15 mins on a low heat.

I usually serve this with brown rice but we were all out, so today we served with basmati rice instead 🙂

This would be great with some spinach stirred in at the last minute – I usually add some but we are all out! Too much juicing 😉

Also of course this dish would work with chicken and lamb too.

IMAG1105 Enjoy!

Smooth and Creamy Butternut squash Soup

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Smooth and Creamy Butternut squash soup. Squash are still around and in season here and I just love the creamy texture without the calories contained in cream! Try it with my homemade Brown Soda Bread. I spread walnut butter on mine usually, and I feel it complements the soup 🙂

Ingredients:

1 Butternut Squash

1 onion finely chopped

1 garlic clove finely chopped

1 sprig thyme

Salt

Pepper

600ml homemade chicken stock (just get the carcass of your roast chicken with and onion, carrot, celery stick and some herbs and simmer for as long as you have time!) Alternatively use a chicken stock cube

Fry the onion and thyme in the saucepan in a little olive oil until softened. Add the garlic and chopped squash. You can season it as this stage, cover and cook on a low heat for 1o minutes.

Add the stock and cover again. Simmer until the squash has softened.

Blend and taste, adjust your seasoning at this stage if you have to.

Enjoy 🙂