Butternut Squash and Coconut Milk Curry
A creamy butternut squash curry with fragrant whole spices
Ingredients
- 500 g butternut squash peeled and cubed
- medium onion thinly sliced
- 2 cloves of garlic thinly sliced
- 2 green chillies slit halfway
- 11/2 inch piece of cinnamon broken into three
- 3 green cardamoms
- 4 cloves
- 300 ml tin of coconut milk
- 11/2 tbsps sunflower or any neutral oil
- salt
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 3/4 cup water
Instructions
- Heat oil in a pan on medium and throw in the whole spices. Stir for half a minute and add the onions and sauté till lightly transparent. Now add the garlic and sauté for a further minute.
- Put in the turmeric, cook for 20 seconds more before tossing in the squash and whole green chillies. Stir fry for a couple of minutes, add the water, bring to the boil, lower the heat, cover and cook till the squash is tender but not squishy.
- Now season with salt and chilli powder keeping the heat low. Finally pour in the coconut milk and simmer for a further 2 minutes. Serve with hot rice or rotis.