Alright y’all, I know it’s been a while and for that I’m very sorry, but of course I needed to come back with a bang – and here it is. I proudly present my wonderfully sassy ‘butternut squash curry’. This recipe was born out of yet another good ol’ fridge clear-out & the fact that I now live minutes away from a very authentic Asian supermarket (be still, my beating heart). I never go by exact measurements, just by grabbing a handful of this & a sprinkle of that. For this dish I used a couple of gorgeous red onions, one clove of da freshest garlic, some wilting chestnut mushrooms (sorry, pals), a couple of glorious sweet red peppers, one lonely courgette, a handful of vine-ripened tomatoes, some coconut milk & the all important butternut squash. As for spices, I used a whole heap of cayenne pepper, cumin, turmeric, and my bae, PAPRIKA!
I managed to pick up this beastly butternut squash for 59 cent and I’ve never been prouder to have bagged such a bargain. I halved this fantastic thing, drizzled it in oodles of rapeseed oil & sprinkled with pepper & some pink Himalayan rock salt. Whilst this autumnal beauty is roasting in the oven (about 30 minutes to get it cooked to perfection), you’ll want to simmer your onions & garlic before adding all your juicy veggies. Once everything is suitably sizzling away, whack in your squash & pour a good ol’ dose of coconut milk all over. As for spices, I absolutely adore cayenne pepper, cumin, paprika & turmeric. If you’re playing it safe, any standard ‘mixed curry powder’ will do, or for those feeling a little more adventurous, get freaky with some fresh chillies. I sprinkled a lil’ pink Himalayan salt over my brown rice & threw some pumpkin seeds on top to serve. Happy cooking!
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