- 500g Tilda Easy Cook Basmati or Tilda Easy Cook Brown Wholegrain rice
- 400g Butternut Squash, cut into chunks
- 200g Sweet Potato, cut into chunks
- 1 onion, roughly chopped
- 1 garlic clove
- 1 medium red chili, roughly chopped
- 5cm piece of ginger root, peeled and grated
- 1 tbsp. vegetable oil
- 1 heaped tbsp. garam masala
- 2 onions, sliced
- 2 tbsp. vegetable oil
- 3 cardamon pods
- ½ tsp. cumin seeds
- ½ tsp. mustard seeds
- 400g coconut milk
- Large handful spinach
- Large handful coriander leaves, chopped
- Toasted coconut shavings to serve (optional)
Butternut Squash Curry
Butternut Squash Curry
This Roast Butternut Squash is Autumn on a plate! Celebrate the changing of the seasons with this tasty vegan recipe.
This fragrant curry combines freshy-made curry paste, whole spices and the sweet taste of butternut squash and sweet potatoes.
Ingredients
Method
Prepare:
1. Blanch the butternut squash and sweet potato for 5 minutes, drain and put to one side
2. Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tablespoon oil and the garam masala
Cook:
3. Heat the remaining oil in a large pan with a lid
4. Cook the whole spices for 1 minute, then add the paste for a further 1-2 minutes
5. Add the blanched vegetables and coat with the paste
6. Add the coconut milk and season well to taste, simmer for 10 minutes until the sauce has thickened
7. Stir through the spinach and coriander at the end of cooking
8. Heat the rice according to pack instruction and serve with the curry topped with toasted coconut shavings
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