Dr Rupy Aujla
Dr Rupy Aujla is an NHS GP who works in emergency medicine and is completing a master’s in nutritional medicine. He is the founder of The Doctor’s Kitchen, which strives to inspire and educate everyone about the beauty of food and the medicinal effects of eating well. Dr Aujla creates healthy and delicious recipes using carefully selected ingredients, explaining the clinical research behind them across his media platforms. Here, he shares a recipe for his almond curry
‘I love this dish for its beautiful blend of flavours that speaks to my cultural heritage. The almond butter gives it an intense creaminess without the heavy texture of cream. And, like most of my recipes, it contains three portions of vegetables per person, serves two, and only uses one pan. It’s a dish that gets me out of trouble after a long day at work and it delivers on flavour. It’s a pleasure to cook and incredible to eat.’
Almond curry
Serves two
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
1 tbsp coconut oil
1 medium red onion, finely sliced
1 garlic clove, grated
1 inch piece of ginger, grated
2 heaped tsp curry paste
60g almond butter
160g butternut squash, cut into cubes (approximately a quarter of a medium butternut squash)
1 tin chopped tomatoes
200ml stock
160g spinach
Handful of chopped almonds to serve
Method
1. Heat a tablespoon of coconut oil in a lidded pan or casserole dish over a medium heat. Add the onion and cook for five minutes, or until it starts to soften. Add the garlic and ginger, then saute for three minutes.
2. Add the curry paste, almond butter and butternut squash, and stir to coat.
3. Add the chopped tomatoes and stock and bring to a simmer. Once simmering, cover with the lid and cook for 15 minutes. Then, remove the lid and cook for a further five minutes, or until the sauce has thickened slightly.
4. Stir through the spinach for the final minute of cooking and season well with salt.
5. Serve with chopped almonds.
Alternatives
Almond butter: peanut butter, any other nut butter
Butternut squash: courgette, leeks, cauliflower, sweet potato
Spinach: kale, peas
Serves two
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
1 tbsp coconut oil
1 medium red onion, finely sliced
1 garlic clove, grated
1 inch piece of ginger, grated
2 heaped tsp curry paste
60g almond butter
160g butternut squash, cut into cubes (approximately a quarter of a medium butternut squash)
1 tin chopped tomatoes
200ml stock
160g spinach
Handful of chopped almonds to serve
Method
1. Heat a tablespoon of coconut oil in a lidded pan or casserole dish over a medium heat. Add the onion and cook for five minutes, or until it starts to soften. Add the garlic and ginger, then saute for three minutes.
2. Add the curry paste, almond butter and butternut squash, and stir to coat.
3. Add the chopped tomatoes and stock and bring to a simmer. Once simmering, cover with the lid and cook for 15 minutes. Then, remove the lid and cook for a further five minutes, or until the sauce has thickened slightly.
4. Stir through the spinach for the final minute of cooking and season well with salt.
5. Serve with chopped almonds.
Alternatives
Almond butter: peanut butter, any other nut butter
Butternut squash: courgette, leeks, cauliflower, sweet potato
Spinach: kale, peas