Normally, food bloggers have a set, lights, back ground, variety of plated, natural or diffused lighting. I popped this into freezer bags, in a Tupperware tub and took the photo with my iPad! I really should try harder. DB doesn’t like certain spices and certainly doesn’t like heat. I serve this, for him, with natural yogurt and we both eat it with brown rice. It freezes and reheats well. I take it out of the freezer before work, leave it in a pan, just reheat whilst cooking the rice, which takes around twenty minutes.
To make this, you’ll need
3-4 tablespoons of oil
1 peeled cubed butternut squash – about 65p in Aldi
1 diced large onion
1 peeled and diced sweet potato
1/4 frozen spinach (I bought it in Morrisons for £1.40 for a kilo bag).
1/2 tsp chilli flakes – you can add more
1 tsp cumin
1 tsp coriander
1/2 tsp of garlic granules or 2 cloves of crushed garlic.
1 tin of chickpeas
1 tin of tomatoes
Use the tin to measure another tin of water the other ingredients.
Salt to season.
It’s so easy to make,
Heat the oil and fry the onion and spices
Add everything else except the spinach.
Continue to cook until the squash and potatoes are cooked so a softness you prefer. We like ours quite soft.
Then add the spinach and cook for about another fifteen minutes, or until it’s melted and mixed through.
Add more spice to suit your taste, you can also add freshly grated ginger. When you serve, a squeeze of lemon juice or a splash from a bottle of lemon juice.
This makes enough for four huge portions and we’ll eat this sometime this week. When this is frozen solid, I remove the bags from boxes and just leave them in the freezer in sealed bags.
As for the ‘presentation’, I promise to try better.
Love Froogs xxxx