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.
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
400ml coconut milk
1/2 tbsp lemon juice
salt and pepper to taste
- 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.
- Add the coriander and garam masala and stir for a minute, then add the squash and tomatoes. Cook for a further 5 mintues.
- Add the coconut milk and raisins and simmer, partially covered, for 20 minutes or until the squash is tender. Add water if necessary.
- Add the lemon juice and season. Enjoy with rice or naan.