This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk.
Scrummy on its own or with plain rice.
Ingredients
Serves 4
1 butternut squash
1 medium onion, peeled & roughly chopped
500g of other in-season vegetables, such as runner beans, brocolli, cauliflower, potatoes, carrots, late-season courgettes
1 tin coconut milk (or 1/2 block of creamed coconut, dissolved in 300ml warm water)
1 inch piece of fresh root ginger, peeled & roughly chopped
2 cloves garlic, peeled
1 inch piece of fresh lemongrass (optional)
1 fresh chilli (or dried equivalent)
1/2 teaspoon ground tumeric
1/4 teaspoon salt
juice of 1 lime (optional)
30 ml oil (e.g. olive oil, sunflower, sesame oil)
Method
To make the curry paste: put the onion, garlic, ginger, lemongrass (if using, chilli, tumeric, salt, lime juice (if using) and olive oil in a blender and puree until a smooth paste.
Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.
Prepare the other vegetables by washing and chopping into quick-to-cook chunks.
Put the paste into a large pan or wok and fry gently, stirring, for 2 minutes.
Add the vegetables and stir, to coat them with the paste.
Add the coconut milk and mix well.
Cook gently, uncovered for 10-15 minutes, until the vegetables are tender and the sauce has thickened. Stir occasionally, to prevent burning and uneven cooking. Add more water if the sauce gets too dry, before the vegetables are cooked.
This curry is delicious on its own, or you can serve it with rice.
Time From Cupboard-To-Table
30-40 minutes
Notes & Variations
Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.
The lime juice and lemongrass give this a more authentic flavour, but we often don't have either in stock, and it still tastes great without them.
For a sweeter version, add a handful of raisins, as we did in the test.
For a meaty variant, try adding chopped chicken breast before the vegetables. Or you could use roughly chopped fish fillets.
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Awesome, this dish is delicious and I recommend it to anybody to make for one or when entertaining people.
7/10
NICE EASY RECIPE TO FOLLOW, FOR MY TASTE NEEDED TO BE A BIT SWEETER, ADDED 1-2 TBSP FISH SAUCE, LEVEL TBSP MUSCAVADO SUGAR, LIME PEEL GRATED PLUS HALF TBSP LIME JUICE.
9/10
The skin of the butternut squash can also be quite bitter so make sure to peel it off properly.
great with added sweet potatoes..
10/10
this was so easy and totally delicious. i was surprised at how nice it was. only comment is that it takes longer than 15 for the squash to cook. but that aside. top dish...
10/10
Was easy to make and the flavours were delicious, i did rice with it which really filled me up! I found it took longer than the 15 mins to cook all the veg, i will certainly cook it again!
8/10
delicious dish. i chopped up the lemongrass as i was using a curry paste. big mistake!! unfortunately it was hard and bitty in the sauce. i would recommend really pounding the lemongrass to a paste as it adds a lovely fragrance but can be a nightmare if a bit gets caught in your throat!! otherwise the dish smelled lovely and even the non-veggies in my house liked it!!
10/10
Really easy to make - TIP - cooked the vegetables first then added them to the sauce and simmered for 10 mins - "delicious" - also added 1 tsp muscavdo sugar and some Thai Spices and used lemons instead of limes and was just superb, bought lemon grass puree which you keep in the fridge - great! Yum Yum.
8/10
Tasty great and easy to experiment with, will be using this recipe many more times :)
1/10
While it was easy to make and smelled good, we found it lacked flavour.It was like a bland corma. Noone finished the dish, which is a rare event in our house. Told it was the worst thing i'v cooked.
9/10
We thoroughly enjoyed this recipe. My twist was to wilt some baby spinach in the curry just before serving.
7/10
For people who find this a bit bland,I would suggest adding a spoonful of ground coriander, turmeric and half a spoon curry powder. 4 pods of cardamom and some soya milk makes it yummy!
8/10
A fabulous introduction for children entering into curry tasting age. Even my two year old liked it. I made everything just as and found it was just right heat wise although adults may prefer it hotter.
6/10
add more chillies, cardamon, corriander and lentils to make this a great flavoured dish.
9/10
Absolutely loved it! Very easy to make and great recipe to use a base for variations..
8/10
yum!
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