Today has clearly been a productive day in the kitchen; and here’s the second post/recipe to prove it! The only thing missing from this steaming dish was serving it with a side of mango chutney and poppadums.
1 tbsp olive oil
1 heaped tbsp madras curry powder
1 heaped tsp mild chilli powder
knob of ginger, grated
1 medium onion, chopped
1 clove of garlic, crushed
300ml vegetable stock
1 tbsp tomato puree
handful cubed butternut squash
half head of broccoli
small red pepperm chopped
few mushroom, chopped into chunks
Brown rice, to serve
Heat the olive oil in a saucepan. Cook the onions over a low heat until softened. Add the garlic and ginger and stir briefly. Add the butternut squash and stir in the spices to distribute the flavour. Add the rest of the vegetables along with the stock and tomato puree. Simmer until the brown rice is done (approx. 30 mins). Serve up and enjoy.