Butternut Squash and Broccoli Curry *recipe*

This time of year is all about warming foods and this Butternut Squash and Broccoli Curry is a great one to batch cook when you want something nutritious and tasty as a quick mid-week meal. It’s packed with plant diversity, antioxidants and immune supporting nutrients - butternut squash is high in vitamins A and C, and also rich in antioxidants such as carotenoids, which reduce inflammation. In addition, it includes garlic, onion, ginger and turmeric - all of which contain anti-inflammatory properties.

What you need (serves 4):

• 1 tbsp of coconut oil

• Small red onion, finely chopped

• 3 cloves of garlic, finely chopped

• Fresh ginger - thumb size amount, finely chopped

• 1 tbsp of garam masala

• 1/2 tsp of smoked paprika

• 1/4 tsp of tumeric

• 1 tbsp of tomato purée

• Salt and pepper

• 1/2 large butternut squash, chopped to 1cm cubes

• 1 small broccoli, chopped

• 1 tin of coconut milk

• Bunch of fresh corriader

How to make it:

Melt the oil in a pan over a low heat, add the chopped onion, ginger, garlic, spices and tomato purée and splash of water - mix together, and let it cook until the onion starts to soften and the spices and tomato purée create a paste.

Take off the heat, add the butternut squash and coconut milk and mix well. Then return to a medium heat for 15-20minutes, until the squash has softened and the sauce starts to reduce. Add the broccoli, and let it cook for a further 5-10 minutes, until the sauce thickens and broccoli is cooked.

Batch cook and portion up to have ready in the fridge for those busy days.