Our Mindful Mind

Directions

⁃ Dice the onions & begin to sweat down on a low to medium heat, in a frying pan using an oil of your choice, either organic grass fed ghee or coconut oil works well

⁃ Whilst the onions are cooking down finely chop the garlic & add to the pan once the onions are beginning to become translucent

⁃ Add the cardamom pods & mustard seed to the pan and turn up the heat until they start to sizzle, grate in about 1cm of fresh ginger to the pan

⁃ Once the onions start to colour & the smell of cardamon is released add the dry spices to the pan & allow the onions to colour further but not burn, they should take on all the flavours of the spices

⁃ Then add the tomato puree to create a paste, add more oil if required. At this point you can remove the cardamon or leave them to flavour the dish, but remember to find them before serving!

⁃ Once you have a paste & your onions have absorbed the flavour, you can add your tinned tomatoes or passata and coconut milk. Stir throughly soothe flavours are evenly distributed, season with salt & pepper and turn up the temperature until it starts to bubble.

⁃ Whilst this is getting to temperature peel & dice your squash into 2cm chunks and add to the pan

⁃ Put the lid on the pan & allow to simmer for 1 hour, stirring occasionally

⁃ Check the consistency of the squash, once these start to soften you can add the chick peas, at this point keep the lid off to thicken to required consistency

⁃ 15 mins from the end add the spinach & stir through until this has wilted & is well distributed through the curry

⁃ Serve along side our recipe for Cauliflower & Coconut Rice, our Chickpea wraps & any of our delicious sides; such as baked curried cauliflower