1-2chillies chopped, depending on how spicy you like your curry
1tbspmild curry powder
1tbspolive oilextra virgin organic
2 tbsporganic tomato paste
1tbspplain coconut yoghurt
For the curry
1butternut squash cubed
2onions, finely chopped
1canchopped organic tomato
300mlorganic vegetable stock
salt and pepper to taste
Start by cooking the butternut
Heat the oven to 210C / 190C fan. Place the butternut in a baking tray, sprinkle 1 tsp of turmeric, salt and pepper over the butternut. Splash with some olive oil and roast in the oven for 30 mins. Turn halfway through.
While the butternut is roasting, make the paste.
Make the paste
Slowly heat the vegetable oil in a large pan, add the cumin seeds, coriander seeds and toast the spices until it becomes fragrant then remove from heat.
In a small mixing bowl add all the curry paste ingredients including the toasted spices and blend until it becomes a paste. You can either use a stick blender or a small food processor to blend the paste.
Combine to make the curry
In the large pan used to toast the spices add the olive oil and chopped onions. Gently fry with the lid on, until the onions soften. Don't brown the onions.
Once the onions have softened add the tomato and the butternut to the pan. Then add the vegetable stock and half the paste. Simmer for 5 minutes.
Next, add the coconut milk and the rest of the paste, simmer on low heat until the oil rises to the top to form little oil pools. This will take roughly 40 mins.
Season with salt and pepper and serve with rice, poppadoms, mango chutney and a little bit of yoghurt on the side.
We generally use around 60gr of uncooked basmati rice per person and normally have a good amount of leftovers, which is even better the next day. This curry also freezes well so is definitely suitable for batch cooking.