Wednesday, 12 August 2015

Butternut squash curry (GAPS)

Lightly curried butternut squash in coconut base with cauli mash

This curry in not heavy on spices for not to overload the digestion. It is light, finely flavoured, yet rich and creamy. Served with pure joy cauliflower mash.

You will need:
1 medium butternut squash
2 medium onions
2 fat cloves of garlic
1 cm fresh ginger root
pinch of ground cinnamon
1/3 tsp ground turmeric
1/4 tsp ground coriander seeds
1/2 tsp ground cumin seeds
1 heaped tbsp coconut oil
45 g creamed coconut

1 medium head cauliflower
2 tbsp ghee / olive oil for VEGANS
freshly ground black pepper

1. Melt the coconut oil, add finely sliced garlic and ginger. Fry for a minute or two, until fragrant.
2. Add onion, not too finely chopped, and sautée for 3 to 4 mins.
3. Add spices: cumin, coriander, cinnamon and turmeric. Stir to distribute evenly. Cook for a minute or two.
4. Add cubed butternut squash flesh, fold to cover with the curry base.
5. Dissolve the creamed coconut in 1 cup of warm water, then add to the seasoned squash.
6. Adjust the water, if needed, so the squash sits comfortably just under the curry liquid.
7. Gently cook for 15 to 20 mins, covered.
8. Break the cauliflower into small florets, then steam them for 8 to 10 mins, until soft.
9. Add the ghee to the soft cauliflowers, and blend with a hand blender, until smooth.
Tip: By steaming the cauli and not cooking it in water will ensure that the mash is thick and creamy.
10. To serve: put a few tablespoon of creamy cauli mash on a plate, season with freshly ground black pepper, then ladle over the butternut squash coconut curry. Enjoy!

Tip: Replace the ghee with olive oil in the cauli mash, and the dish becomes VEGAN.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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