spicy coconut squash curry

 

There doesn’t seem to be an end to all of the things that can be made with squash… this was a particularly tasty curry.

2015-03-18 13.01.23

 

 

(serves 4)

2 tbsp sunflower oil
2 red onions, thinly sliced
2 cl garlic, diced
1 small red chilli, finely chopped
1 red pepper, cut into short strips
1 tsp ground coriander
1 tsp garam masala
1 medium butternut squash, peeled, deseeded, and rough cut into 2cm cubes
2 handfuls cherry tomatoes, halved
Handful raisins
400ml coconut milk
1/2 tbsp lemon juice
salt and pepper to taste

  1. Heat the oil in a large pan and soften the onions for about 5 minutes. Add the garlic, chilli, and red pepper and cook for a further 5 minutes.
  2. Add the coriander and garam masala and stir for a minute, then add the squash and tomatoes. Cook for a further 5 mintues.
  3. Add the coconut milk and raisins and simmer, partially covered, for 20 minutes or until the squash is tender. Add water if necessary.
  4. Add the lemon juice and season. Enjoy with rice or naan.

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