An easy flavoursome spinach based curry.
Total time: 1hr 10minutes
Yeilds: 4-5 portions
1 can 250g coconut milk
1 onion finely diced
3 Garlic cloves minced
1 inch Ginger grated
1/2 medium butternut squash diced
1 cup Vegetable stock
1 tbs almond flour
2 bay leafs
1/3 tsp cinnamon
2 tsp Cumin
1 tsp Turmeric
1 tsp dried corriander
1/3 tsp Cardamom
1/4 tsp black pepper
1 tbs coconut oil
100g raw devained Tiger prawns (optional)
Heat the coconut oil in a pot on medium to low heat. add the onion, garlic and ginger to the pot and sauté until the onion is transparent.
Add the seasoning, stock and butternut squash turn the heat down to a medium low heat
In a blender add the coconut oil and spinach &. blend for a minute until semi smooth.
Add the blend to the pot with the almond flour and leave to cook for 45minutes. Stir every 10- 15 minutes
Add the prawns and continue to cook for a further 5 minutes or until the prawns have turned pink.
once the prawns are pink serve.
( I accompanied the curry with a side of brown rice and steamed broccoli )