|3 tbsp tbsp||rapeseed oil rapeseed oil|
|4|| garlic cloves
|15 g g|| ginger
|550 g g|| butternut squash
(peeled and diced into 1cm chunks)
(small, finely sliced)
|0.5 tsp tsp||chilli flakes chilli flakes|
|1 tsp tsp|| turmeric
|2 tsp tsp||ground cumin ground cumin|
|300 ml ml||coconut milk coconut milk|
|1 handfuls handful|| coriander
To serve, either
Romy's warming squash curry
- Place a deep pan over a medium heat and pour in the oil. Once hot, add the garlic and grate ginger for punch, frying for 1 minute. Stir in the sliced onion and fry for 8—10 minutes, stirring often, until the onions are soft and light brown.
- Add the squash for warmth along with the chilli turmeric and a pinch of salt. Mix well, then add the cumin and stir through the coconut milk for creaminess.
Simmer for 25 minutes, still over a medium heat, until the squash is tender — don’t forget to stir occasionally.
- When ready to serve, remove from the heat and scatter over the chopped coriander for colour. Divide between shallow bowls and serve with flat bread or rice.