Butternut Squash Curry
Serves: 2
Ready in: 30 to 60 mins
Curry
Ingredients:
* 2tbsp Olive Oil* 3 Onions, finely chopped
* 4 Garlic cloves, crushed
* 2tsp Each Turmeric, Cumin, Paprika, Coriander, Chilli Powder, Curry Powder
* 2 X 400g tins chopped tomatoes
* 500ml Vegetable stock
* 100g Block creamed coconut
* 1KG Mixed vegetables, peeled and diced (Cauliflower, cougettes, broccoli, carrots etc)
* 1 butternut squash, peeled, deseeded and diced
method:
- Heat the oil in a large pan then gently fry the onions and garlic until soft.
- Add the spices and fry for 1-2 minutes.
- Add the tomatoes and stock and bring to the boil. Simmer for 5 minutes, then remove from the heat and allow to cool slightly.
- Blend the mixture with a hand blender until smooth. Return to the heat and stir in the creamed coconut until dissolved.
- Add the veg and put the lid on to the pan. Simmer gently for 30 minutes, or until the veg are cooked through.
