BUTTERNUT SQUASH AND SAGE GOURMET CURRY

BUTTERNUT SQUASH AND SAGE GOURMET CURRY

I seem to go through food phases. For a while it was almonds, then coconut and now i’m on a total butternut squash kick. I really enjoy chopping veg, so I don’t mind the few extra minutes it takes to cut up one of these bad boys as apposed to saving time by using potatoes or beans for a curry.

The curry paste was home made, for any asian cuisine enthusiasts, I apologise now if it’s not ‘authentic’ and doesn’t fit into the curry definition, but as I see it, a curry to me is chiles, mix of spices and some bulk….and this was yummy.

If you don’t have a food mixer or anything, you’re probably ok to use a pestel and mortar to make the paste, or skip making the paste and buy it if you don’t have most of the ingredients in your cupboard.

Ingredients (serves 3) :

For the curry paste:
1 red chile (finely chopped and deseeded)
1/8 red pepper (finely chopped and deseded)
1 small clove garlic (or half a larger one)
1/2 tsp of ground ginger, all spice, turmeric and cumin seeds
1/4 tsp paprika, dried oregano, dried basil
2 kaffir lime leaves

For the curry:
1 can low fat coconut milk
1/2 a medium butternut squash (cubed)
1 onion (chopped)
1 small clove garlic (finely chopped/minced)
1tsp Oil (for frying, I used coconut)
2 tbsp tomato puree

6 cardomon pods, crushed

1 bay leaf
About 12 fresh sage leaves, roughly chopped and stems removed

Tsp salt

Method:

1. Begin by making the paste. To do this, first lightly fry the red pepper to draw out it’s moisture. Then add this, with the rest of the ingredients into a spice blender/food mixer or pestel and mortar and mix it and crush it to make a paste. The water from the pepper, chilli and garlic should be enough, but if you need to add a couple of drops of water.
2. Once the paste is made, set aside and heat some oil in a pan. On a medium/high heat, fry the onions and garlic until soft, then pour in the coconut milk. Add the paste, a pinch of salt and the tomato puree and stir until combined.
3. Add the butternut squash, cardomon and bay leaf and then turn down the heat to a simmer. Loosely cover the pan with foil and leave to cook for about 40 minutes, checking and stirring every so often.
4. Once this is done, bring up the heat a little to a medium heat and add the fresh sage. Cook for 5-10 minutes.
5. Remove the cardomon and bay leaf. Season to taste, serve with cous cous, rice and/or naan, or even great on it’s own!

Per serving:
Kcal: 226 Carbs: 22g Fat: 14.3g Protein: 3g Sodium: 3.1g

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