Creamy almond butter curry

Creamy almond butter curry Creamy, luxurious and perfectly balanced, this is one of my favourite curry recipes. The butternut squash gives it a sweetness and helps it thicken to create the creamiest curry without any cream. It makes the best leftovers and is also freezer-friendly, making it an ideal meal prep and office lunch option. I added extra protein, but otherwise, this is fully plant-based. You will need to serve 2 Under 500kcal and 17g protein (without prawns) 1 red pepper 1 white onion, finely diced 1 tin cooked drained chickpeas 300g diced butternut squash 1 tin light coconut milk (or regular) 1 heaped tbsp curry powder 2 minced garlic cloves 1 tbsp tomato purée 2 tsp of smooth almond butter Handful of spinach 1 tsp honey 1 stock cube (I use chicken) Optional protein, I used prawns Serve with rice or have alone with fresh coriander. Sweat the onion with a pinch of salt in a deep pan until softened. Add garlic and the curry powder and cook for another 1-2 minutes. Tip in the whole tin of coconut milk, fill the tin up 1/4 way with water and add. Pop in the stock cube, tomato purée, almond butter, honey and mix. Add the peppers, butternut and chickpeas. Gently simmer with a lid on for 10 minutes until the butternut is soft. Add the protein (if using) and a large handful of spinach and simmer until cooked. Serve with rice and a sprinkle of coriander.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sweat the onion with a pinch of salt in a deep pan until softened. Add garlic and the curry powder and cook for another 1-2 minutes.

Step 2

Tip in the whole tin of coconut milk, fill the tin up 1/4 way with water and add. Pop in the stock cube, tomato purée, almond butter, honey and mix.

Step 3

Add the peppers, butternut and chickpeas. Gently simmer with a lid on for 10 minutes until the butternut is soft. Add the protein (if using) and a large handful of spinach and simmer until cooked.

Step 4

Serve with rice and a sprinkle of coriander.

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