Natural Born Feeder
Menu

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Squash & Mushroom Curry

Squash & Mushroom Curry
Squash & Mushroom Curry
Squash & Mushroom Curry
Squash & Mushroom Curry
Squash & Mushroom Curry

Another recipe to add to your #meatlessmonday repertoire. This simple curry is a nice flavoursome dish to meal prep for your lunch box this week it’s comforting,  filling and it also tastes better and better each day. Sometimes if I want to change it up to make it feel like a different meal for lunch on the 3rd or 4th day I add a little peanut or cashew butter to the curry and it totally transforms it. I also love to serve mine simple in a lunch box with some diced banana and a dollop of coconut yogurt. Need help making this recipe? Why not watch the recipe video here.

Squash & Mushroom Curry

Ingredients
  • 1 medium squash peeled and dice into small chunks
  • 2” ginger peeled and grated
  • 500g mushroom
  • 1 tbsp. cumin
  • ½ tbsp.  turmeric
  • ½ tbsp. coriander
  • 1 tbsp. mustard seeds
  • 2 small cloves of garlic peeled and crushed
  • 3 tbsp. tomato paste
  • 500 ml stock
Method
  1. In a large saucepan over a medium heat, add a little olive oil. Toss in the garlic and cook for 2 minutes until its fragrant and a little coloured. Next, toss in the ginger, spices and tomato paste, cook for 1 minutes.
  2. Add the squash, mushroom and stir to combine into the spice paste.
  3. Pour over the stock and bring the pot to boil, turn a little lower and simmer for 20 minutes until the squash is tender.
  4. Serve with rice.

by continuing to use the site, you agree to the use of cookies. more information