Butternut squash and spinach curry

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Peel the squash, scoop out the seeds and cut it into 3 cm chunks. Chop the onion, crush the garlic, peel and grate the ginger, and drain and rinse the chickpeas.
2. Put the squash, chickpeas, onion, garlic, ginger, chopped tomatoes, curry powder, cumin and turmeric in the slow cooker with 100 ml of water. Stir well.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the squash is very tender.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. For the last 20 minutes, stir in the spinach and put the lid back on until it wilts.
6. Crush a few pieces of squash against the side to thicken the sauce and season with salt and pepper. Serve over the rice.

Tip Add the spinach at the end and it wilts in minutes. Frozen spinach works too, but squeeze it dry first so the sauce stays thick.

Photo made with AI.

From Nosha · nosha.app