Butternut Squash, Mushroom and Spinach Curry using a Panasonic Microwave

Panasonic

Panasonic

Standard Supplier 2nd March 2017

Butternut Squash, Mushroom and Spinach Curry using a Panasonic Microwave

Butternut Squash, Mushroom and Spinach Curry recipe using a Panasonic Microwave.
NOTE THAT THE COOKING CONTAINERS USED (BOTH THEIR SIZE AND SHAPE) AND THE TEMPERATURE OF INGREDIENTS WILL ALTER THE COOKING TIMES. As this recipe was used using a Panasonic Microwave cooking times may vary.

Ingredients

  • 1 medium butternut squash, peeled and cut into roughly 3cm chunks
  • 2 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 onion diced
  • 2 tbsp vegetable oil
  • 250g small chestnut mushrooms
  • 250g spinach
  • 1 medium red chilli, chopped
  • 2cm piece of root ginger, peeled and chopped
  • 1 tsp yellow mustard seeds
  • 1 tsp ground coriander
  • Juice of 1 lime
  • ½ tin of coconut milk
  • 100ml tomato passata
  • 1 small bunch coriander

Method

In a 3l pyrex bowl place the diced onion, oil and a pinch of salt , cover and cook on power 8 for 1.5 minutes.
Add the chilli, ginger and the dried spices, cook covered on power 8 for 1 minute.
Add the mushrooms, squash, passata and coconut milk.
Cook on power 8 for 4 minutes covered and then cook on power 10 for 4 minutes uncovered (it may require extra cooking time depending on the squash).
Stir in the spinach, cover and leave to rest for 2 minutes.
Season with the lime juice, add fresh coriander salt and pepper.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.