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.