Ingredients
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Drizzle of Olive Oil
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½ Butternut Squash
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3 tbsp Madras Paste
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1 tbsp Garlic Puree
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1 tsp ground Turmeric
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1 large Onion
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1 Red Pepper
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3 handfuls of Spinach
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½ cup (125 ml) Coconut Milk
Directions
Butternut squash and red peppers are sweet and succulent; madras is fiery and flavoursome. Together they complement each other perfectly. Whether it’s curry night or you just fancy some spice, this is a must! Try it with Garlic and coriander naan.
Steps
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1
Done
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Drizzle the olive oil into a frying pan set over a medium heat, add the cubes of butternut squash, madras paste, garlic purée, turmeric, onion, and red pepper to the pan, stirring all of the ingredients together to coat them in the paste. Leave to cook for 10 minutes. |
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2
Done
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Add the spinach and leave to wilt for 5 minutes before stirring the mixture together. |
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3
Done
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Pour in the coconut milk, stir, and simmer for 15 minutes until the squash is cooked through and the curry is fragrant. Remove from the heat and serve in deep bowls. |
