Butternut Squash Curry

Hello!

Today i’ve got a lil recipe post for you. Since i’m back at uni for my third and final year, I need a lot of BRAIN FOOD. You certainly can’t go wrong with a hearty, homemade curry, packed with vitamins, nutrients and all the right spices…

I’ve recently been reading Deliciously Ella’s new book, The Cookbook and have seen online that her Sri Lankan curry is an absolute hit. I took some inspo from her and pre-roasted the squash before adding it to my saucepan of delicious-ness.

So, to start off with, dice a squash and roast it in the oven for around half an hour. Before roasting, add a few teaspoons of coconut oil to the dish and season with salt, pepper, turmeric, paprika, cinnamon and curry powder. For the last 10 minutes add a roughly chopped red and yellow pepper and mix.

Meanwhile, in a saucepan, melt a little coconut oil and add a whole, sliced onion, 2 cloves of garlic – crushed. Once softened, add more of your spices – chilli powder, turmeric, cumin, curry powder, salt pepper. Once smelling amaaaazing, add in a tin of coconut milk and a tin of chopped tomatoes and a tin-full of water. Gently simmer on a low heat for as long as your veg in the oven needs to soften. Put a lid on the pan to keep all the flavours in.

Once your veg in the oven has cooked, add to the saucepan and mix for a minute or so all the flavours and sauces combine. Finally add a big handful of spinach or whichever leafy green you’d prefer and once wilted – serve with wholegrain rice and tuck in.

This is such a basic, simple and delicious curry and a great one to make in bulk and keep in the freezer. You could definitely be a little more creative and add chickpeas or sweet potatoes for example but this was literally all I had in my fridge at the time – and still wonderful.

Thanks for reading,

A x


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