Butternut squash coconut curry

Coconut based vegan curry with lentil rice

This coconut curry is one of my favourite (see cauli curry previously). It is quick and easy to make. There is no store-bought sauce or base involved. It is made from scratch with genuine ingredients. After trying this recipe you will never want to eat a ready-mixed curry again.

You will need:
1 butternut squash
1 onion, medium sized
1 tbsp coconut oil
2 tbsp creamed coconut
3 fat cloves of garlic
2 tbsp fresh ginger, thinly sliced
1 tsp fresh turmeric, thinly sliced
1 tsp black mustard seeds
1 tsp whole cumin seeds
1/2 tsp whole coriander seeds
1/2 tsp ground turmeric
a pinch of coarse salt
a pinch of freshly ground black pepper
2 scant tbsp desiccated coconut

1. Cut the butternut squash into slices 1 cm thick. Carve out the seeds then peel, and cut the flesh into cubes.

2. In a pan heat the coconut oil, add the mustard seeds, cumin, and coriander seeds. Just when they start to pop add the roughly chopped onions. Fry for a minute or two, then add the fresh ginger and turmeric. In a minute later add the garlic too.

3. Add the butternut squash, mix well, fry for a minute or two, then add water just to cover the squash cubes. Add the creamed coconut and the desiccated coconut. Season with turmeric, black pepper, and salt. Cover with a lid and gently simmer for 15 to 20 mins. When the squash is tender the curry is ready to serve.

4. Serve with lentil basmati rice. Enjoy!

For GAPS and PALEO: Serve with cauli rice.

For the lentil rice see next recipe.