SPICED SQUASH CURRY

cals 472 fat 24g protein 13g carbs 52g serves 2

Curry and porridge: not the most obvious of combos, but the kick of cumin comes packed with copper and iron, needed for healthy red blood cells. Call it brinner…

INGREDIENTS

4 tsp extra virgin olive oil • 120g porridge oats) • salt and pepper • 175g squash, peeled and grated • ½ tsp ground turmeric • ¼ tsp ground coriander • ⅛ tsp ground nutmeg • ⅛ tsp ground cumin • ⅛ tsp ground cardamom • 2 garlic cloves, chopped • 650ml vegetable stock • 20g sunflower seeds • 20g pumpkin seeds • 10g fresh coriander leaves

METHOD

1. In a pan over a medium heat, combine 1 tbsp olive oil, the oats, ½ tsp salt and the grated squash. Stir constantly (work those biceps) for 7-10 mins until slightly brown.

2. Add the spices and garlic and cook for another 2 mins. Add the stock and bring to the boil, then simmer, uncovered, on a very low heat for 20-25 mins, stirring occasionally, until a porridgelike consistency is formed. If it starts to stick, add hot water.

3. Before serving, warm 1 tsp olive oil in a pan. Gently toast the seeds for 2-3 mins until fragrant. Season the porridge to taste and scatter with the toasted seeds and fresh coriander leaves.