2 tsps coconut oil
500g butternut squash, peeled, seeds removed and diced
1 large white onion, chopped
1 tsp ground turmeric
1⁄2 tsp ground ginger
2 tsps garam masala
1 heaped tsp ground cumin
3 tsps almond butter
1 tsp sea salt
400ml cold water
450g ripe tomatoes, chopped
1 tbsp fresh coriander, chopped
Method:
Heat the oil in a large saucepan over a medium heat.
Add the onion and squash and fry gently for 6-8 minutes, stirring occasionally.
Add the ground ginger, cumin, garam masala, and turmeric.
Cook for 2 minutes, stirring well to coat.
Add the almond butter, tomatoes and 50ml cold water.
Stir well.
Add the remaining water, stir and bring to a simmer.
Cook for 30-40 minutes, or until the squash is soft.
Serve garnished with coriander.
Serving suggestion: Serve on a bed of steamed rice or with naan bread.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Per serving:
223 calories
7g fat
35g carbs
5g protein