Butternut Squash Curry
- 31 - 60 Minutes
- Medium
A fragrant curry combining freshly made curry paste, whole spices and the sweet taste of butternut squash and sweet potatoes.
Ingredients
Method
- 2 packs Tilda Steamed Pilau Basmati or Tilda Steamed Wholegrain Pilau Basmati
- 400g Butternut Squash, cut into chunks
- 200g Sweet Potato, cut into chunks
- 1 onion, roughly chopped
- 1 garlic clove
- 1 medium red chili, roughly chopped
- 5cm piece of ginger root, peeled and grated
- 1 tbsp vegetable oil
- 1 heaped tbsp garam masala
- 2 onions, sliced
- 2 tbsp vegetable oil
- 3 cardamon pods
- ½ tsp. cumin seeds
- ½ tsp. mustard seeds
- 400g coconut milk
- Large handful spinach
- Large handful cilantro leaves, chopped
- Toasted coconut shavings to serve (optional)
- Blanch the butternut squash and sweet potato for 5 minutes, drain and put to one side
- Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tablespoon oil and the garam masala
- Heat the remaining oil in a large pan with a lid
- Cook the whole spices for 1 minute, then add the paste for a further 1-2 minutes
- Add the blanched vegetables and coat with the paste
- Add the coconut milk and season well to taste, simmer for 10 minutes until the sauce has thickened
- Stir through the spinach and cilantro at the end of cooking
- Heat the rice according to pack instruction and serve with the curry topped with toasted coconut shavings
