This is one of my favourite recipes at this time of year: butternut squash curry. I love the fragrant taste and the cheerful colours - ideal for the darker evenings. And it's easy and versatile too!
Ingredients:
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon curry powder
- 1 can (400ml) coconut milk (full fat or light, depending on preference)
- 1 can (400g) diced tomatoes
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh coriander (for garnish)
Optional additions:
- 1 cup baby spinach or kale
Method:
Peel and cube the butternut squash into 1-inch pieces.
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute, stirring continuously.
Stir in the curry powder, ground turmeric, cumin, coriander, and cayenne pepper (if using). Cook for about 1-2 minutes to toast the spices and release their flavours.
Add the cubed butternut squash to the pot and stir well to coat the squash in the spice mixture.
Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a simmer.
Cover the pot and let the curry simmer for about 15-20 minutes, stirring occasionally, until the butternut squash is tender.
Add salt and pepper to taste, squeeze in the lime juice. If you're using spinach or kale, add it in the last 2-3 minutes to wilt.
Garnish with fresh coriander and serve over basmati rice, quinoa, or with naan bread.
Delicious! I hope you enjoy this for a warming supper!
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