Butternut squash curry
Ingredients
| butternut squash - 1 diced | |
| brown onion - 1 diced | |
| garlic - 3 cloves | |
| red curry paste - 3 teapoons | |
| coconut milk or cream - 1 tin - 400ml | |
| passta or tinned tomatoes - 400ml | |
| sugar - 0.5 teaspoon | |
| spinach | |
| lime juice | |
| spice mix | |
| coriander seeds | |
| tumeric | |
| cumin | |
| cardomon | |
| fenugreek | |
| cinnamon | |
| nutmeg | |
| mace | |
| cloves | |
| white pepper |
Method
|
1
|
preheat oven 220 |
|
2
|
dice squash in roasting tray. season, paprika, duck fat. roast for 35 minutes |
|
3
|
in pan on low heat. add oil, onion, garlic. stir for several minutes |
|
4
|
add red curry paste and spice mix and cook for several minutes |
|
5
|
add passata and coconut milk with a pinch of sugar. and salt bring to heat and cook for 5 minutes |
|
6
|
add squash and spinach and let wilt |
|
7
|
serve with rice and squeeze lime juice over. add coriander to garnish |