Recipes

Tilda butternut squash curry

Name: Tilda butternut squash curry
Yield: 0
Ingredients: 500g Tilda easy cook basmati; 400g Butternut squash, cut into chunks; 200g Sweet potato, cut into chunks; 1 Onion, roughly chopped; 1 Garlic clove; 1 Medium red chili, roughly chopped; 5cm Piece of ginger root, peeled and grated; 1 tbsp Vegetable oil; 1 heaped tbsp Garam masala; 2 Onions, sliced; 2 tbsps Vegetable oil; 3 Cardamom pods; ½ tsp Cumin seeds; ½ tsp Mustard seeds; 400g Coconut milk; large handful Spinach; large handful Coriander leaves, chopped; to serve Toasted coconut shavings (optional)

16/09/2020

Rating

Votes: 1 Average: 5

Ingredients

Tilda easy cook basmati	500g
Butternut squash, cut into chunks	400g
Sweet potato, cut into chunks	200g
Onion, roughly chopped	1
Garlic clove	1
Medium red chili, roughly chopped	1
Piece of ginger root, peeled and grated	5cm
Vegetable oil	1 tbsp
Garam masala	1 heaped tbsp
Onions, sliced	2
Vegetable oil	2 tbsps
Cardamom pods	3
Cumin seeds	½ tsp
Mustard seeds	½ tsp
Coconut milk	400g
Spinach	large handful
Coriander leaves, chopped	large handful
Toasted coconut shavings (optional)	to serve

Method

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Prepare

Blanch the butternut squash and sweet potato for five minutes, drain and put to one side.
Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tbsp oil and the garam masala.

Cook

Heat the remaining oil in a large pan with a lid.
Cook the whole spices and sliced onions for one minute, then add the paste for a further 1-2 minutes.
Add the blanched vegetables and coat with the paste.
Add the coconut milk and season well to taste, simmer for 10 minutes until the sauce has thickened.
Stir through the spinach and coriander at the end of cooking.
Heat the rice according to pack instruction and serve with the curry topped with toasted coconut shavings.