Butternut Squash Curry
A fragrant curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.
- 31 - 60 Minutes
- Medium
Method
Ingredients
Ingredients
- 2 packs Tilda Steamed Pilau Basmati or Tilda Steamed Wholegrain Pilau 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 tbsp. vegetable oil
- 3 cardamon pods
- ½ tsp. cumin seeds
- ½ tsp. mustard seeds
- 400g coconut milk
- Large handful spinach
- Large handful coriander leaves, chopped
- Toasted coconut shavings to serve (optional)
How to make Butternut Squash Curry
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Blanch the butternut squash and sweet potato for 5 minutes, drain and put to one side
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Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tablespoon oil and the garam masala
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Heat the remaining oil in a large pan with a lid
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Cook the whole spices for 1 minute, then add the paste for a further 1-2 minutes
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Add the blanched vegetables and coat with the paste
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Add the coconut milk and season well to taste, simmer for 10 minutes until the sauce has thickened
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Stir through the spinach and coriander at the end of cooking
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Heat the rice according to pack instruction and serve with the curry topped with toasted coconut shavings
Can you freeze butternut squash curry?
Yes, you can freeze butternut squash curry. Allow the curry to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Defrost and reheat thoroughly before consuming.
How do I peel butternut squash?
To peel a butternut squash, you can use a vegetable peeler or a knife. If using a vegetable peeler, firmly hold the squash and glide the peeler along the skin, removing the outer layer. If using a knife, make sure it’s sharp and carefully cut off the skin in downward strokes, following the shape of the squash.
How to cut a butternut squash
- Wash the squash to remove any dirt or debris.
- Trim off both ends of the squash with a sharp knife.
- Stand the squash upright and carefully cut it in half lengthwise.
- Scoop out the seeds and stringy pulp from the cavity using a spoon.
- Now, you can further cut the squash into cubes or slices as needed for your recipe.
How do you know butternut squash is ripe?
A ripe butternut squash typically has a deep tan or beige colour and feels heavy for its size. The skin should be firm and free from blemishes or soft spots. Additionally, the stem of the squash should be dry and intact.
How to blanch butternut squash
- Peel and cut the butternut squash into evenly sized pieces.
- Bring a pot of water to a boil and add the squash pieces.
- Blanch the squash for about 2-3 minutes, then quickly transfer it to a bowl of ice water to stop the cooking process.
- Once cooled, drain the squash and use it in your preferred recipe.
Do you peel sweet potatoes?
Whether to peel sweet potatoes or not depends on personal preference and the recipe. Sweet potato skins are edible and nutritious, so you can choose to leave them on. However, some recipes may call for peeled sweet potatoes, especially when a smoother texture is desired.
How to prepare sweet potatoes
Wash the sweet potatoes thoroughly to remove any dirt.
- If desired, peel the sweet potatoes using a vegetable peeler or a knife.
- Cut the sweet potatoes into cubes, slices, or wedges, depending on your recipe.
How to blanch sweet potatoes
Follow similar steps as blanching butternut squash: peel and cut the sweet potatoes into even-sized pieces, blanch them in boiling water for a couple of minutes, then transfer them to ice water to cool. Blanched sweet potatoes can be used in various dishes or frozen for later use.
