When I was growing up, microwaves had quite a negative image. There was a broad assumption (or it may just have been in my house) that the only things you could really cook in them were ready meals and other unhealthy convenience foods. These days, though, there are lots of healthy meals you can make with the help of your combi microwave oven.
One such meal is this squash and coconut dhansak that is quick and easy to both prepare and cook as well as being super healthy.
The ingredients I used are as follows:
- 1 tbsp. vegetable oil
- 500g butternut squash (one medium squash), peeled and chopped (or buy ready-prepared to save extra time)
- 100g carrots, peeled and cut into batons
- 100g chopped onions
- 400g can chopped tomatoes
- 400g can coconut milk
- 2 tbsp. coconut yogurt
- Garlic naan bread (shop-bought)
- Rice (2 x micro pouches)
To make this delicious curry, I completed the steps below:
Heat the oil in a large pan. Put the butternut squash and carrot into a bowl with a splash of water. Cover with cling film and microwave on full power for 12 minutes, until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft then pour in the curry paste, tomatoes and coconut milk, and simmer for 10 minutes until thickened to a rich sauce. Warm the naan breads in a low oven for 2-3 minutes. Drain any liquid from the squash and carrots before adding to the sauce. Simmer for a further 2-3 minutes then stir in the coconut yogurt. Cook the rice as per the packet instructions. Serve with the warm naan.
This was a really yummy meal for all the family (bar the ultra-fussy 8 year old, of course) and I was amazed at just how quick and easy it was to make. For me, finding family meals that are nutritious and as organic as possible but also don’t take an age to prepare is tricky so that this was a hit has been a revelation. It will be added to our regular meal plan and I will also be looking at other quick, healthy meals that we can make using our microwave.