Spicy butternut squash and coconut curry

Recipe by:

Squashes are a rich, hearty vegetables perfect for soaking up the spicy flavours of this curry, and delicious paired with jasmine rice

Spicy butternut squash and coconut curry

Serves

4 Class="fa Fa

People

Time Prep

10

Minutes

Cooking Time

20

Minutes

CUISINE

Indian

COURSE

Main

Method

  1. Serving Before Least Ingredients The Mango All Flavours Gently Bowl Together In Season Minutes At Taste Sambal Blend For A 15 The And Mix To Allow

  2. The Oven 200°c To Preheat

  3. Gently Boil, Minutes Time Onion Fry Minutes, To Minutes Cover Simmer Stir 2 The Occasionally Cooking End A The 1 And The For Stir Oil The Lemongrass Ingredients Adding Remove Pan The The Over Lid Garlic All For 5 Sauté 15 Remaining Add Heat And Stirring For Before The A Medium And Heat Add Bring Before Of

  4. Serving But The Fish Won’t Separate If Affect Dish May Warm More Add Into Taste Sauce And The Milk Coconut Flavour A Necessary Pour This

  5. And Coriander With Cashew Rice Mango Garnish Serve And Fresh And The Leaves Toasted With Jasmine Nuts Sambal

Ingredients

  • 2 Sunflower Tbsp Oil

  • Large Finely 1 Chopped, Onion, 185g

  • Stalks, Lemongrass And Sliced Removed Leaves Finely 3 Outer

  • Cloves, Garlic Crushed 2

  • Chopped Spring 5 Onions,

  • Limes Grated Of Juice Zest 2 Squeezed Freshly And

  • Shredded Kaffir 2 Leaves, Lime

  • Ground Coriander Seeds, 2 Tsp And Roasted

  • Seeds, Ground Tsp Cumin 2 And Roasted

  • And Ginger, Grated Piece Fresh Of 4cm Peeled

  • 3 1 Deseeded Red And Small Chillies, Thinly Sliced

  • (nam 1 Fish Sauce Pla) Tbsp

  • Torn Tbsp Basil, Fresh 1

  • Chopped Tbsp 1 Fresh Coriander

  • Tbsp Peanut Butter 1 Crunchy

  • Milk Can 400g X Of Coconut 1

  • Tsp ½ Salt

  • Peeling Flesh 4cm Cut Chunks Peeled Deseeding) Into Pumpkin, Deseeded, Squash Or After Kg 2 And And 5kg (1

  • to Serve:

  • Cashew Tbsp Toasted 2 Nuts

  • Fresh Leaves Coriander

  • Jasmine Rice

  • The for Mango Sambal:

  • 1 Cm) Mango, Diced X 1 (1 Finely

  • Onion, 3 2 Tbsp Finely Chopped Red

  • Juice Freshly Tbsp Lime Squeezed 2

  • 2 Tbsp Pla Nam

  • 1 Sugar Tsp

  • Rosemary, 1 2 Chopped Freshly

  • Salt

  • Freshly Ground Pepper

Method

  1. Mango Mix Sambal Blend And At Serving 15 Together The All Gently Before Flavours Season In To A The For Ingredients Least Minutes Allow Bowl Taste

  2. To Preheat 200°c Oven The

  3. Heat A The Minutes All To For Of Before Onion For End Stir Boil, The 15 Oil And Stir The Gently Remaining The The For Medium Pan Remove Bring 5 Cover Lemongrass Over A Ingredients Add Occasionally The 2 Heat Cooking Before Fry 1 The Minutes, Sauté Adding Minutes And Simmer Time Garlic Lid And Stirring Add

  4. Affect The Taste Sauce Fish But Serving Separate A Warm And Add If The This More Necessary Pour May Into Milk Won’t Flavour Dish Coconut

  5. Mango And Nuts And Cashew And The Leaves With Garnish Toasted Coriander With Jasmine Sambal Serve Rice Fresh