Fertility Meal Plan
Chickpea & Butternut Squash Curry
Preparation Time: 10 minutes
Cooking Time: 30 minutes
This delicious curry tastes even better the next day and freezes well.
Butternut squash in high in beta carotene, an antioxidant that helps to protect against free radical damage to our cells and supports fertility. It is converted into vitamin A in the body, which helps to maintain a healthy immune system. Butternut squash is also great to roast. Simply cut into wedges or cubes (no need to peel), toss in a little oil and smoked paprika and roast at 200oC for 25 minutes. Use in salads or warm as a side dish.
Spinach is a great source of folic acid, beta-carotene and other minerals. Frozen spinach maintains its levels of nutrients as it is flash-frozen quickly after harvesting. It is very convenient to add to curries such as this, or include in smoothies. Those with thyroid conditions should avoid raw spinach however. Coconut oil is a great option for sautéing or stir-frying. Unlike more fragile unsaturated oils which break down at higher temperatures and can form harmful compounds, coconut oil and other saturated fats are more robust. Coconut oil is ideal for curries and stir-fries where the coconut taste adds to the flavour of the dish.
WHAT YOU WILL NEED
1 tbsp. coconut oil (or use olive oil)
1 large onion, diced
2 tbsp. good quality Indian curry paste
1 small butternut squash, peeled and cubed
5 tomatoes, cubed or 1 tin plum tomatoes
1 can chickpeas, drained
4 handfuls baby spinach
Full fat natural yoghurt and finely chopped fresh coriander to serve
HOW TO MAKE IT
- Sauté onion in olive oil in a large saucepan until soft, approximately 5 minutes
- Add the curry paste, cook for 1 minute, then add the butternut squash, tomatoes and 200ml boiling water. Cover the pan and simmer for 20 minutes or until squash is cooked
- Add chickpeas and spinach and cook for a further 3 – 4 minutes
- Serve with wholegrain rice, topped with a little natural yoghurt and fresh coriander