Recipe: Coconut and Butternut Squash Curry

We have a few meat free days in our house and this has meant trying out lots of different veggie curries. I love this one as it’s a mild, creamy and coconut one which means the kids can try it too, and it reminds me of my girl friends back home as they gave me this cookbook as a birthday present a while back :-) 

I highly recommend the book @26grains, though it does have some different ingredients so you might need to stock up first if you aren’t used to using some of the ingredients. That is also what I love about it - it increases the variety of foods in our diet and variety is the spice of life :-) 

Another bonus to this recipe is that it uses turmeric - a spice which is associated with many health benefits, especially for those with PCOS.

INGREDIENTS:

• 2 tbsp olive oil

• 2 onions, finely chopped

• Salt and pepper

• 1 garlic clove, finely chopped

• Root ginger 4cm finely chopped

• 1-2 red chillies, sliced

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 medium butternut squash, peeled, deseeded and sliced into 3cm cubes

• 350ml hot vegetable stock

• 400ml coconut milk

• 1 tbsp fish sauce

• 1 tsp honey

• Finely grated zest and juice of 1 lime

• Handful of coriander 

METHOD

• Heat oil in a large pan and add the onions and a pinch of salt and cook for 8-10mins, until softened. 

• Reduce the heat to low and add garlic, ginger, chillies and spices to the pan. Cook for a minute until the spices start to smell fragrant.

• Stir in the squash and cook for another minute before increasing to a medium heat and adding half the stock and half the coconut milk. 

• When bubbling add the rest of the stock and coconut milk, and the fish sauce, honey and lime zest and juice.  

• Season to taste and reduce heat to low and leave to simmer for 10-15 minutes until squash is tender. 

• Serve with rice, or quinoa or whatever you like really and top with coriander. 

ENJOY!