Name: Festive-spiced veggie and cranberry curry
Total time: 2400 s
Yield: 4
Ingredients: 1 onion; 1 red chilli; 1 pack butternut squash; 1 aubergine; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 2 teaspoon turmeric; 1 tin chopped tomatoes; 1 carton creamy oat; 2 tablespoon ground almonds; 50 gram dried cranberries; 300 gram basmati rice; 4 tablespoon flaked almonds; 80 gram spinach

Step 1

Heat a splash of oil in a wide, deep pan or wok over a medium heat. Add the onion (1) and fry until soft, then add the chilli (1) and fry for another minute or so, until fragrant.

Step 2

Add the butternut squash (1 pack) and aubergine (1) . Sprinkle over the cinnamon (3 g) , nutmeg (1 g) , cloves (1 g) , turmeric (4 g) and cook for 10 minutes, or until coloured. Pour in the chopped tomatoes (1 tin) and creamy oat (1 carton) , then stir in the ground almonds (15 g) and cranberries (50 g) . Simmer for around 20 minutes, until the sauce has thickened and the vegetables are nice and tender.

Step 3

Meanwhile, cook the rice (300 g) according to the packet instructions. Toast the almond flakes (25 g) in a dry frying pan until light golden.

Step 4

When the curry has nearly finished cooking, stir in the spinach (80 g) and allow it to wilt. Serve the curry alongside the rice, scattered with the almond flakes.

Festive-spiced veggie and cranberry curry

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