Butternut Squash Coconut Curry

A delicious, warming, comforting curry full of health and flavour.
A nutritional powerhouse of essential vitamins, minerals and anti-oxidants.
If you like a more pungent curry increase the intensity of the paste used.
This is a batch pot which allows servings to be put into the freezer. Take care not to overcook the butternut squash for better texture post frozen.
Serves 8 – 10
Takes 60 minutes
Ingredients
- 1 cubed butternut squash
- 2 large chopped white onions
- 8 cloves crushed garlic
- 2 inch cube chopped ginger
- 1 seeded chopped red chilli
- Bunch chopped fresh coriander
- 100ml British rapeseed oil
- 1tsp fenugreek seeds
- 1tsp cumin seeds
- 1tsp coriander seeds
- 1tsp ground black pepper
- 1tsp ground cumin
- 1tsp garam masala
- 1tsp turmeric
- 1tsp honey
- 280gm curry paste
- 3 x400 tins coconut milk
- 2 coconut cream sachets
- splash mirin
- splash soy sauce
- splash mushroom ketchup
- sea salt & pepper
Method
Pour the oil into a large pot and heat on the hob.
Fry off the fenugreek, cumin and coriander seeds in the hot oil.
Turn down the heat.
Add the onions, garlic, ground cumin, garam masala, turmeric, pepper and the curry paste and cook out on a gentle heat for 10 to 15 minutes.
Add the coconut milk, coconut sachets, mirin, soy sauce, mushroom ketchup and stir well.
Add the butternut squash, stalks from the coriander, chilli and ginger and simmer for approx.15 minutes or until the butternut squash is cooked, but still firm.
To Serve
Serve with a portion of cooked wholegrain basmati rice.
Garnish with the coriander.
Season with sea salt and pepper.
Store
Fridge 2 to 3 days.
Freezer 3 months.

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.