Butternut Coconut Curry

butternut-squash-spinach-curry-resized

From time to time we part take in the meat free Mondays. It is really more me than my hubby who likes to eat meat as he is a very simple man and would eat eggs and toast every meal if he could. We started playing around with curries (another one of his favorites) and the butternut curry was born. I have to say even for someone that loves her meat, this dish is finger licking good!

 

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion sliced
  • 3 clove of garlic chopped finely
  • 1 fresh chilli pepper
  • 2 tablespoons mild curry powder
  • 2 tablespoons freshly squeezed ginger juice
  • 1 medium butternut squash, peeled, deseeded & chopped
  • handful baby potatoes, washed and halved
  • 2 medium sweet potato, peeled & chopped
  • 2 tins coconut milk
  • 1 cup of water
  • handful of raisins
  • A squeeze of lemon juice
  • Salt and pepper
  • Fresh coriander
  • Double cream yoghurt
  • Freshly cut bananas
  • Coconut shavings

Instructions

  1. Heat a large pan and add your oil.
  2. Saute your onion until golden
  3. Add the garlic and chilli if you are using it and sauté for a minute or two longer.
  4. Add the curry powder and continue cooking for another minute, stirring frequently.
  5. Gradually add coconut milk, stirring as you go to get any lumps out.
  6. Add the ginger juice
  7. Add the butternut squash, baby potatoes and sweet potatoes and season generously with salt and pepper.
  8. Add a handful of raisins to the mix.
  9. Simmer over a medium heat until all veg pieces are tender (15 – 20 minutes depending on how big you cut your chunks)
  10. Just before serving add a squeeze of lemon juice and stir to incorporate.
  11. Garnish with coriander and serve with double cream yogurt, coconut shavings, and banana

 

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