Ingredients like garbanzo beans and squash make this a budget friendly dish. This curry also makes a good base if you need to clean out your fridge – I’ll often add cauliflower, broccoli, kale, bell peppers or anything else I need to use up. The flavors also get better as it sits, so I tend to enjoy this even more the day after I make it.
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 2 servings
1 cup
squash, cut into small pieces (kabocha, butternut etc.)
1
carrot, grated
1
zucchini, grated
1 can
(15 oz.) diced tomatoes or 4 fresh tomatoes diced
3 Tbsp
raisins
2 cups
baby spinach
1 tsp
garam masala or curry powder
1-2
gloves garlic, diced
1 tsp
ground ginger
1 tsp
ground cumin
1½ tsp
turmeric
1 tsp
maple syrup (optional)
½ cup
vegetable broth
Instructions
Instructions
1. Add garlic, ginger and spices with a little broth to your pot and combine over medium heat.
2. Add carrot, zucchini and squash and stir until well mixed.
3. Add can of tomato/fresh tomatoes, stock, raisins and garbanzo beans. Cover and simmer for 7-10 minutes (or until vegetables are soft), stirring occasionally.
4. Add maple syrup and spinach about 2 minutes before taking pot off heat – stir well.
5. Serve with quinoa or brown rice.
6. If possible store in fridge overnight to let flavors infuse.
