A seasonal dish that is sure to warm you up as the temperature drops. Grab a bowl full of this hearty and nutritious curry with its thick spicy sauce and curl up by the fire. Preferably with a beer close by. The lightly pickled red onions help cut through the richness of the curry. This recipe also happens to be vegan friendly and gluten free.
Ingredients: Serves 2-3 people
· 500-600g Butternut squash – peeled, de-seeded and cubed
· 2 tbsp Rapeseed oil (a bit extra for roasting)
· ¼ tsp black mustard seed
· 4 fresh curry leaves (can used dried if required)
· 1 green chilli
· 1 tsp ground cumin
· 1 tsp ground coriander
· 1 tsp ground fenugreek
· 1 tsp ground turmeric
· 1 tsp red chilli powder (can add less for milder result)
· 1 tsp garlic and ginger paste
· 500ml passata
· ¼ tsp fine sea salt
· Couple of handfuls of fresh spinach leaves
· 1 red onion finely sliced
· 1 tbsp white wine vinegar
· ¼ tsp fine sea salt
For the curry:
1. Place the butternut squash into a baking tray, coat with a little oil, mix and roast in a pre-heated oven set at 200c for 25-30 mins. A knife should just be able to pierce the veg, you do not want it too soft or it will go to mush in the sauce. Then remove from the oven and allow to cool.
2. Heat the rapeseed oil in a large saucepan on a medium heat and add the green chilli whole, black mustard seeds and curry leaves to it.
3. When the above spices start to fizz and pop, turn down the heat slightly and add in the remaining spices and mix well with the oil.
4. Add the garlic and ginger paste and cook for a minute.
5. Add the roasted butternut squash into the pan and coat with the spices.
6. Then add the passata and salt and mix though.
7. Simmer partly covered with the lid for 15-20 mins until the sauce is reduced and thick.
8. Add in the spinach leaves at the end and mix though.
9. Taste and season with salt as required.
For the pickled red onions:
1. Thinly slice one red onion
2. Transfer to a bowl/container and add the white wine vinegar and salt
3. Mix, cover and leave to stand for 20 – 30 mins ideally longer if time.
Serve with fluffy and fragrant basmati rice and top the curry with the pickled red onions and coriander leaves.