Tilda butternut squash curry

16.09.2020

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

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

Cook

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