Butternut Squash & Peanut Curry
1 medium butternut squash, about 1kg in weight
2 tbsp of vegetable oil
1 large onion, finely chopped
3cm knob of ginger, finely grated
1 red chilli, finely chopped (remove the seeds if you prefer less heat)
1 tsp of ground turmeric
1 tsp of ground coriander
400g tin of coconut milk
100ml of water
Salt and pepper to taste
4 tbsp of The Spice Tailor's Peanut and Tamarind Chutney
Pinch of sugar
Handful of freshly chopped coriander
Peel, deseed and cut the squash to 2.5cm cubes. Set them aside.
Heat the oil in a heavy-based pan and gently fry the onion, ginger and chilli for six to eight minutes, stirring frequently. Tip in the ground spices and stir for a couple of minutes until fragrant. Add the coconut milk, water and butternut squash. Season with a little salt and pepper and gently simmer for 25-35 minutes, stirring occasionally, until the squash is tender.
Stir in the chutney then taste and adjust the seasoning with salt, pepper and a pinch of sugar if you wish. Garnish with chopped coriander before serving.
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