- 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
Butternut Squash, Mushroom and Spinach Curry using a Panasonic Microwave
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
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.
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