Page 35 - JG Performance January 20 Recipe Book

Cauliflower and Butternut Squash Curry
INGREDIENTS
1⁄2 tablespoon canola oil
1 medium onion, diced
1⁄2 tablespoon minced fresh ginger
250 grams cubed butternut squash (Carrots or potatoes would both be perfect substitutes for the squash, just in case butternut is not in season)
1 head cauliflower, cut into florets
1 tin chickpeas, drained
1 jalapeño pepper, minced
1 tablespoon yellow curry powder
400 gram tin diced tomatoes
400 gram tin light coconut milk
Juice of 1 lime
Salt and black pepper to taste
Chopped coriander
SERVES: 4
TOTAL TIME: 30 Minutes
INSTRUCTIONS
Sauté the onion and ginger in oil over a medium heat for about 2 minutes, until the onion is soft and translucent.
Add the squash, cauliflower, chickpeas, jalapeño, and curry powder. Stir and cook for a further 2 minutes.
Stir in the tomatoes and coconut milk and turn the heat down to low.
Simmer gently for 15 to 20 minutes, until the vegetables are tender, add the lime juice and season with salt and black pepper.
Serve garnished with the chopped coriander.
MACROS
CALORIES 478 PROTEIN 26 CARBS 65 FATS 15 FIBRE 2
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