#mealplan3

Pasta

butternutsquash

red onion

spinash

1/2 a lemon

Cook the pasta 

meanwhile add cubed butternut squash with the onion to then pan,cook til soft

add to the cooked pasta and stir in the spinach

Ingredients

onion 1, chopped

garlic 1 clove, peeled

ginger thumb-sized piece, peeled and chopped

red chilli 1, diced

groundnut oil

turmeric 1/2 tsp

ground coriander 1 tsp

ground cumin 1 tsp

garam masala 1 tsp

butternut squash 400g, peeled and diced

chickpeas 400g tin, rinsed and drained

half-fat coconut milk or alpro coconut milk alternative 400ml

vegetable stock 200ml

baby spinach 150g

lime 1, plus wedges to serve

STEP 1

Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.

STEP 2

Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.

STEP 3

Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.

STEP 4

Meals

Butternut pho

butternut and chickpea curry X2 (freeze one you’ll be tired of butternut by day 3)

butternut  spinach and lemon pasta

Shopping List 

Butternut Squash (smallest you can find)

spring onion

red onion

lemon

spinach (I get frozen)

noodles

pasta

coconut milk