Spicy butternut squash and coconut curry
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
Indian
COURSE
Main
Method
Gently mix all the mango sambal ingredients together in a bowl. Season and taste. Allow the flavours to blend for at least 15 minutes before serving.
Preheat the oven to 200°C.
Heat a sauté pan over a medium heat and add the oil. Stir-fry the onion for 1-2 minutes before adding the lemongrass and garlic. Add all the remaining ingredients. Stir gently. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Remove the lid for 5 minutes before the end of cooking time.
The coconut milk may separate but this won’t affect the flavour. Taste and add more fish sauce if necessary. Pour into a warm serving dish.
Garnish with the toasted cashew nuts and fresh coriander leaves and serve with jasmine rice and mango sambal.
Ingredients
2 tbsp sunflower oil
1 large onion, finely chopped, 185g
3 lemongrass stalks, outer leaves removed and finely sliced
2 garlic cloves, crushed
5 spring onions, chopped
grated zest and freshly squeezed juice of 2 limes
2 kaffir lime leaves, shredded
2 tsp coriander seeds, roasted and ground
2 tsp cumin seeds, roasted and ground
4cm piece of fresh ginger, peeled and grated
1-3 small red chillies, deseeded and thinly sliced
1 tbsp fish sauce (nam pla)
1 tbsp fresh basil, torn
1 tbsp chopped fresh coriander
1 tbsp crunchy peanut butter
1 x 400g can of coconut milk
½ tsp salt
2 kg squash or pumpkin, deseeded, peeled and cut into 4cm chunks (1.5kg flesh after peeling and deseeding)
To serve:
2 tbsp toasted cashew nuts
fresh coriander leaves
jasmine rice
For the mango sambal:
1 mango, diced finely (1 x 1 cm)
2-3 tbsp red onion, finely chopped
2 tbsp freshly squeezed lime juice
2 tbsp nam pla
1 tsp sugar
1-2 rosemary, freshly chopped
salt
freshly ground pepper
Method
Gently mix all the mango sambal ingredients together in a bowl. Season and taste. Allow the flavours to blend for at least 15 minutes before serving.
Preheat the oven to 200°C.
Heat a sauté pan over a medium heat and add the oil. Stir-fry the onion for 1-2 minutes before adding the lemongrass and garlic. Add all the remaining ingredients. Stir gently. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Remove the lid for 5 minutes before the end of cooking time.
The coconut milk may separate but this won’t affect the flavour. Taste and add more fish sauce if necessary. Pour into a warm serving dish.
Garnish with the toasted cashew nuts and fresh coriander leaves and serve with jasmine rice and mango sambal.
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