A comforting and healthy vegan curry featuring roasted butternut squash and mushrooms, perfect for colder months. Comes with a blend of spices and served with basmati rice.
1: Peel squash, scoop out seeds and chop squash into bite-sized chunks. Peel and dice onion and roughly chop carrot.
2: Add vegetable oil to a frying pan over medium heat. Add squash, onion and carrot and fry for 10 mins.
3: If roasting seeds, preheat oven to 140°C / 284°F. Add seeds to a tray, drizzle with vegetable oil and season with salt and pepper. Roast for 15 mins.
4: Meanwhile, peel and dice garlic and ginger, and roughly chop mushrooms. Add garlic and ginger to the pan along with mustard and cumin seeds and fry for 2 mins.
5: Add mushrooms, chilli flakes, turmeric and garam masala and fry for 5 mins.
6: Stir in tinned tomatoes and large pinches of salt and pepper. Dissolve stock cube in 100ml of hot water and add to pan. Bring curry to a boil, then lower and simmer for 15 mins.
7: Meanwhile cook rice as per packet instructions.
8: Stir coconut milk, juice from 1/2 of lemon and mango chutney into curry. Bring to boil, then lower heat again and simmer for 5 mins.
9: Remove curry from heat and stir in spinach until wilted. Serve with cooked rice and top with chopped coriander and pumpkin seeds.
