I’ve been reading The Fertility Diet by Sarah Dobson. And although my usual eating style is very close to her suggestions I want to further increase our intake of healthy whole foods and cut down on Mr Duncan’s consumption of meat.
This week we got a butternut squash and some spinach in our veg box. Â
Now I love making pumpkin soup with any orange coloured squash and steamed spinach is one of my favourite side dishes but we have loads of spices to use up before we leave for Australia so I decided it was time for a curry.
Butternut Squash, Spinach and Chickpea Curry with Chapati
Course: Dinner, LunchCuisine: Indian, Vegetarian2
servings30
minutes40
minutesThis Butternut Squash, Spinach, and Chickpea recipe is rich in plant-based protein, iron, and antioxidants to nourish fertility. A vibrant, nutrient-dense dish ideal for women over 40 seeking to boost reproductive health naturally.
Ingredients
Coconut Oil
Onion
Garlic
Ginger
Tumeric
Garam Masala
Butternut squash
Chicken stock
Chickpeas
Coconut milk
Spinach
Directions
- Heat a teaspoon of coconut oil in a wok and sweat roughly chopped onion until softened. Â
- Mix in finely chopped garlic and ginger then add turmeric and garam masala.
- While the onion is sweating, peel and chop the butternut squash into bite sized chunks. Â
- Add the chopped butternut to the wok and fry off a little until all covered by spices and onion. Â
- Pour in enough chicken stock to just cover the squash. Â
- Put on a lid and let it simmer for about 15 minutes until the butternut is nearly done.
- Add coconut cream and chickpeas and simmer uncovered until the sauce thickens enough to cling to the back of your wooden spoon.
I made this for two (though it turned out to be three servings) with half a butternut squash, half a tin of chickpeas and about 100mls coconut milk.