Butternut squash curry

Butternut Squash Curry

RECIPE BY NATASAHA CORRETT

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.

You can also watch the video on how to make it here https://youtu.be/0wevdq4dWd0

Serves2
Cooks In20 minutes
DifficultyEasy

Ingredients
MetricCupsCupsMetric

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
1tsp boullion powder
200g butternut squash 2cm cubes
80g creamed coconut
2 cup water
150g baby tomatoes
100g chopped broccoli
1 spring onion
10g wakame (optional)
5g fresh coriander
1 tsp sesame seeds

Method

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 boullion powder 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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