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


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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