This easy butternut squash curry will be a hit with the family and is easily adaptable with the addition of extra veg
Ingreadient
- 1 large onion, chopped
- 20g ginger, chopped
- 3 garlic cloves, peeled
- 1-2 red chillies, chopped
- 2 tbsp vegetable oil
- 1 tbsp tomato purée
- 3 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 medium butternut squash, peeled, seeded and cut into 3cm chunks (about 530g prepped weight)
- 400ml tin coconut milk
- juice of ½ a lime, plus wedges to serve
- handful of coriander, chopped
- 2 tsp garam masala
- steamed basmati rice, to serve
Direction
- Put the onion, ginger, garlic and chilli into a small food processor and blend to a paste. Add 1-2 tbsp of water if you need to bring the paste together as you blend. Heat the oil in a deep frying pan and fry the onion paste with a pinch of salt for 5-8 mins, stirring frequently, until lightly golden and caramelised and the paste starts to looks dry. Stir in the tomato purée and cook for another 2-3 mins or until it darkens slightly.
- Sprinkle in the cumin, coriander and turmeric, and fry for another 2-3 mins to toast the spices. Stir in the squash pieces, coating in the paste, then add the coconut milk and about 300ml of water, just covering the veg. Simmer, uncovered, for around 20 mins mine until the squash is tender when pierced with a fork and the sauce has reduced and coats the squash pieces. Stir in the lime juice and half the coriander, then season well with salt, pepper and the garam masala.
- Serve over basmati rice, scatter with the remaining coriander and add additional lime wedges for squeezing over, if you like.
