Butternut Squash Curry

Curry

 0 Reviews

Recipe by AFrecknall
Serves 2
Ready in 30 to 60 mins

Ingredients

  • * 2tbsp Olive Oil
  • * 3 Onions, finely chopped
  • * 4 Garlic cloves, crushed
  • * 2tsp Each Turmeric, Cumin, Paprika, Coriander, Chilli Powder, Curry Powder
  • * 2 X 400g tins chopped tomatoes
  • * 500ml Vegetable stock
  • * 100g Block creamed coconut
  • * 1KG Mixed vegetables, peeled and diced (Cauliflower, cougettes, broccoli, carrots etc)
  • * 1 butternut squash, peeled, deseeded and diced

How To Cook

  1. Heat the oil in a large pan then gently fry the onions and garlic until soft.
  2. Add the spices and fry for 1-2 minutes.
  3. Add the tomatoes and stock and bring to the boil. Simmer for 5 minutes, then remove from the heat and allow to cool slightly.
  4. Blend the mixture with a hand blender until smooth. Return to the heat and stir in the creamed coconut until dissolved.
  5. Add the veg and put the lid on to the pan. Simmer gently for 30 minutes, or until the veg are cooked through.
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Butternut Squash Curry
  • Serves 2
  • Ready in 30 to 60 mins
    Ingredients
  • * 2tbsp Olive Oil
  • * 3 Onions, finely chopped
  • * 4 Garlic cloves, crushed
  • * 2tsp Each Turmeric, Cumin, Paprika, Coriander, Chilli Powder, Curry Powder
  • * 2 X 400g tins chopped tomatoes
  • * 500ml Vegetable stock
  • * 100g Block creamed coconut
  • * 1KG Mixed vegetables, peeled and diced (Cauliflower, cougettes, broccoli, carrots etc)
  • * 1 butternut squash, peeled, deseeded and diced
    How to Cook
  1. Heat the oil in a large pan then gently fry the onions and garlic until soft.
  2. Add the spices and fry for 1-2 minutes.
  3. Add the tomatoes and stock and bring to the boil. Simmer for 5 minutes, then remove from the heat and allow to cool slightly.
  4. Blend the mixture with a hand blender until smooth. Return to the heat and stir in the creamed coconut until dissolved.
  5. Add the veg and put the lid on to the pan. Simmer gently for 30 minutes, or until the veg are cooked through.
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