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Butternut squash Curry

Serves: 2 | Prep time: 10 minutes | Cooking time: 10 minutes | Cooking Skills: Simple

"I absolutely adore a curry on a cold day. It’s simple home-cooking with butternut squash, seaweed, fragrant herbs and finished with coconut cream."  Tash x
1 tbsp coconut oil
1 clove garlic
2inch ginger
1 tbsp ground coriander
¼ tsp pink salt
¼ tsp fennel seeds
¼ tsp rice vinegar
¼ tsp fenugreek
½ red onion
¼ cup water
200g butternut squash 2cm cubes
80g creamed coconut
2 cup water
150g baby tomatoes
100g chopped broccoli
1 spring onion
10g wakame
5g fresh coriander
1 tsp sesame seeds
In a pan sauté your coconut oil, garlic, ginger, ground coriander, salt, fennel seed, rice vinegar, fenugreek, red onion on a medium heat for 3 minutes. Then add ¼ cup water and the cubed butternut squash. Cover the butternut in all the spices
And then add the creamed coconut and 1 cup of water with the tomatoes and leave to simmer for 5 minutes on a medium to high heat.
Add 1 cup of water and put the lid on till it comes to the boil, take off the lid and leave to simmer for 3 minutes.
Add the chopped broccoli and spring onions and leave to simmer for 2 minutes then add the wakame seaweed. Leave for another 1 minute and take off the heat.
Stir through some fresh chopped coriander and serve with brown rice. Optional garnish with sesame seeds.

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Spanish HomeMade:

Thanks for the recipe! In terms of ingredients, it looks similar to a Vietnamise dish that I had in Brighton the other day, but really fresh curry! We’ll try it! ?
Regarding the rice, what type would you recimmend? And how bomb rice, the one that we normally use for paella, would work?
Thanks a lot!

Nov 08, 2015

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