I do love curry, ask my children and they would confirm that I would probably eat a variation of it everyday if I could get away with it. Bland plain food is not on any of my menus. Saturday night we always have a curry (it’s not Saturday night otherwise) but if I can sneak another one onto the midweek menu then I will. It will usually be a milder curry using coconut milk such as a green Thai curry, I tend to save the hot ones for the weekend!

I was sent some Alpro Coconut Cuisine, a plant-based alternative to cream, which I thought would make a great addition to this week’s chicken, butternut squash and spinach curry. I find adding coconut to curries make them a bit more palatable to children, especially if they aren’t very adventurous when it comes to spicy food.

I like the small 250ml carton as I find large tins of coconut milk can be too much for a lot of recipes. Coconut gives the recipe a smooth, creamy finish. The butternut squash gives the curry a sweet flavour which again makes this recipe very child friendly.

Chicken, butternut squash and spinach curry recipe:

Save Print

Chicken, Butternut Squash and Spinach Curry

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: 4

Ingredients

• 2 or 3 chicken breasts depending on how big the appetite's are, cubed
• 1 onion chopped
• 2 chunky round slices of butternut squash cubed
• ½ jar of curry paste (I use a mild one if making for the whole family to keep everyone happy)
• 400g tin chopped tomatoes
• Alpro Coconut Cuisine 250 ml carton
• 150g spinach
• Olive oil

Instructions

1. Preheat the oven to 200 ºC / gas mark 6
2. Put the butternut squash into an oven proof baking tin and drizzle with a little olive oil
3. Put the butternut squash into the oven and roast for approximately 20 minutes (this helps it retain it's shape rather than go mushy in the pan, and tastes even better)
4. While the butternut squash is roasting get on with cooking the rest:
5. Heat 2 tsp of oil in a large saucepan and add the chicken and brown on all sides.
6. Add the onion and cook gently for a couple of minutes
7. Add the curry paste to the pan and coat all the chicken and onion and cook for another couple of minutes
8. Add the tinned tomatoes, mix and allow the curry to simmer for 15 minutes
9. Remove the butternut squash from the oven and add to the curry
10. Add the alpro coconut cuisine and mix well
11. Simmer for five minutes then stir in the spinach and remove from the heat
12. Serve with basmati rice
13. Enjoy!

3.3.3077