Butternut Squash and Coconut Curry

Butternut Squash and Coconut Curry

Butternut Squash and Coconut Curry served with chapattis!

They say that owners look like their pets (I’m hoping to be the owner of a pug soon…does this mean I look like a pug?!) They also say men marry women who look like their mothers (does that mean Jon thinks I look like his Mum?!) But what does the food someone eats or cooks say about them?

Self portrait?

I often think that people who cook exotic food must be reasonably well travelled. There’s a big difference between someone who likes to order the odd Chinese or curry and someone who cooks pasta from scratch, or has an authentic recipe for lamb tagine.

And so I wonder – what do the recipes on this blog say about me?!

Unfortunately I am nowhere near as well travelled as I would like to be. I have been to all of the obvious places in Europe – France, Spain, Germany and Greece. I’ve also been to Prague. But that’s really where the extent of my “travelling” starts and stops.

From a young age I’ve had a desire to go to new places and when I wrote my first ever bucket list when I was 13 it included travelling to India, Japan, Russia and China. These are most definitely still the 4 places I would like to visit the most. Since beginning to learn Mandarin I feel like my dream to visit China is becoming more and more possible. I’d love to fit in a month long tour of China before I start my training contract but I just have to keep on hoping for now – after all a temporary job and a flat with Jon are way higher on my list of priorities.

I may not be well travelled but I am well eaten – if that’s even a saying! I’ve certainly tried my fair share of curries, some of which were more authentic than others.

Wherever I’ve lived (or Jon has lived) we’ve always been in pursuit of a good curry. I’ve also been fortunate enough in the past to have a friend from Bangladesh who’s Mum LOVED to cook us curries for revision sessions back during my A-Levels. Another friend spent a lot of time in Nepal and brought home recipes for authentic Nepalese curries.

Silky coconut curry with butternut squash, red chilli and lentils

One day I hope that I will be able to share a traditional recipe passed down to me on one of my travels, but that might be for a while yet.

Until then, all I can do is share with you a recipe for one of my favourite curries which I cook at home. The idea has come from a variety of dishes I’ve tried both at home and in restaurants so it may well be a twist on a classic, who knows!

My favourite thing about this curry in particular is how it is both sweet and spicy. The coconut milk also gives the sauce a creamy texture that feels very indulgent, but by using the low fat variety it’s not as bad for you as you might think.

The combination of vegetables also compliments the spices really well; the butternut squash and sweet red pepper can take the heat of the chilli and other spices. The squash in particular melts into the sauce in a really satisfying way!

Butternut Squash and Coconut Curry (v)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: Serves 4

Ingredients

  • 1 small butternut squash (or half a large)
  • 1 red pepper
  • ½ white onion
  • ½ bag baby spinach
  • 1 can of low fat coconut milk
  • 1 can of passata/chopped tomatoes
  • 1 cup red lentils
  • 2 cloves of garlic
  • 2 red chillies
  • 1 inch cubed of root ginger
  • 1 tbsp garam masala
  • 2 tsp turmeric
  • 1 tsp cumin seeds
  • 1 bunch fresh coriander

Instructions

  1. Fry off the onion for 5 mins in a little oil until translucent. Add the dry spices, chilli, garlic and ginger; fry for 5 mins stirring continuously so the spices don’t catch.
  2. Dice the butternut squash so that it is roughly 1cm cubed and chop the pepper into strips before adding to the pan. Cook for a further 5 mins until the vegetables have begun to soften. Pour over the tomatoes and stir in the spinach. Let simmer gently for 5-8mins.
  3. Add the lentils and cook for another 5-8mins.
  4. Finally, pour over the coconut milk. Keep the pan on a low heat and cover. Cook for 25-30mins or until the butternut squash has cooked through and is soft.
  5. Serve on a bed of basmati rice or with warm chapattis!
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What do you think your food says about you? Many of us have “food blogging personas” – do you think yours truly reflects you?

PS. How many of you think you look like your pets? I’d love to see photos of you together! Share them in the comments below!

7 comments

    1. Hi Ana! Woops! Must update the recipes – thanks for spotting. We use about a cup of dried lentils. They cook in the sauce as it simmers. If you want to cut down cooking time you could always soak them first or use pre-soaked lentils out of a can. Hope that helps!

    1. Hi Sheena. Are you suggesting using a slow cooker? I would have thought 4-5 hours would be perfectly fine. The main thing is ensuring the butternut squash is cooked so if you are worried chop it a little smaller. Good luck. Hope that helps!

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