Butternut Squash and Coconut Curry
This will definitely become a favourite, make twice the recipe if you can.
SERVES
6
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
50
MINUTES
Ingredients
225g onion, peeled and finely chopped
25g butter
1 tbsp olive oil
700g butternut squash, peeled and cut into 2cm dice
2 tsp black mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp ground turmeric
1 tsp ground coriander
seeds from 8 green cardamom pods, lightly crushed
20g fresh root ginger, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
2 green chillies, deseeded and finely chopped
sea salt and black pepper
1 x 400g tin chopped tomatoes
400ml vegetable stock or water
200ml coconut milk
handful fresh coriander leaves
rice
Mint or Coriander Yoghurt
Method
Melt the butter and the oil in a wok, add the onion and sweat over a gentle heat until soft and translucent. Meanwhile, prepare the butternut squash, add to the onion and cook uncovered for 3-4 minutes.
Stir in the mustard, cumin and fennel seeds and cook for 2 minutes, careful not to brown the seeds or they will become bitter. Add the ground turmeric, coriander, crushed cardamom seeds, ginger, garlic and chillies and cook for 30 seconds. Season with sea salt and freshly ground black pepper, add the chopped tomatoes, stock or water. Bring to the boil and simmer for 20 minutes, then add the coconut milk and cook for a further 20 minutes or until the vegetable is tender. Taste and correct seasoning if necessary. Pour into a hot serving bowl, scatter with coriander and serve with rice, naan bread and yoghurt.
