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
Method:
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.
To serve:
Serve with fluffy
and fragrant basmati rice and top the curry with the pickled red onions and coriander
leaves.
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