Butternut Ginger Curry
Quick and easy, a midweek supper or perfect aside to grilled meat dishes. The warming spices are a perfect foil for the chili and ginger.
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Servings:
Equipment
- Heavy based pan
Ingredients
- 800g butternut squash, peeled and diced wash and dry seeds to toast. Save peel to roast as a snack
- 1 onion finely sliced
- 4 cloves grated garlic
- 2 red chillies finely sliced
- 5 cms ginger, peeled and grated
- pinch asafoetida optional
- ¾ tsp garam masla
- ½ tsp tumeric
- ⅔ tsp cumin
- 1 tsp black mustard seeds
- ½ tsp ground fennel
- 5 curry leaves or 2 bay leaves
- approx 2 tbsp cococut oil
- ½ tsp smoked paprika for the toasted seeds optional
- salt and freshly ground black pepper
- fresh mint or coriander to garnish optional
Instructions
- Gently cook the onion until translucent, add the chillies and garlic and soften. Add the mustard seeds, let them start to pop and add the asafaoetida.
- Add the rest of the spices, cook for half a minute then add the squash. Coat squash well in the mixture and cook gently for 5 mintues. Dont let it burn.
- Add a couple of tablespoons of water, cover and continue cooking adding up to about 450ml water or until the squash is tender and sitting in a good sauce. Add salt to taste.
- Dry roast the squash seeds in a heavy based frying pan with generous sprinkling salt and pepper. When they are just brown, remove from the heat and sprinkle with a little smoked paprika or leave as them as is.
- Garnish with your toasted seeds, a scant dusting of garam masala and fresh coriander or mint. Serve with rice, naan bread or with a baked potato on Halloween. 🎃 👻 🎃
Notes
If you have any leftover curry, loosen with some chicken or vegetable stock, blend with a stick blender, bubble gently until it is heated through, and you have a delicious soup.
Garnish with coconut flakes and fresh coriander.