This dish is also vegetarian but still packs plenty of protein thanks to the chickpeas and Paneer. A great low carb option on it's own, or pair with your carbs of choice of a workout day.
Serves 4 with a side
1 small butternut squash
2 TSP garam masala
2 small red onions, diced
1 medium carrot, diced
2 cloves of garlic, diced
1 thumb sized piece of ginger, grated
4 TBSP of quality curry paste, (I used Patak’s Madras)
2 TBSP of tomato puree
1 can of chickpeas
1 can of tomatoes
1 pack of paneer cheese
1 bag of baby leaf spinach
1 bunch of coriander
Preheat your oven to 200 degrees. Peel and dice your butternut squash into 2cm pieces. Coat with oil, salt and garam masala. Roast for 20 min or until starting to char.
Heat a large pan on medium heat and add oil to coat. Add your diced onions, carrots and a pinch of salt, and fry until beginning to soften. Add the garlic and ginger for a minute, then the spice paste and tomato puree for another minute.
Add the drained chickpeas and tinned tomatoes. Half fill the tomato tin with water and add this too. Leave to simmer for around 20 min until thickened.
Meanwhile dry fry you paneer cheese so it’s nice and charred.
Add the paneer, roasted squash, 2 good handfuls of spinach and the juice of 1 lemon to the curry. Check the seasoning is to your liking, scatter over the fresh coriander, then serve!
To up the carbs you could include some rice, quinoa or a whole wheat roti.