Squash & Coconut Curry
Ingredients
Fresh
- 1 finely chopped white onion
- 1 small precooked butternut if it's not precooked, just cut it into 3cm cubes so it'll cook quickly
- 1 large courgette
- 1 red chilli
- 3 cloves minced garlic
From the pantry
- 1 tin full fat coconut milk
- 1/2 pack coconut cream optional to make extra creamy
- 3/4 cup white rice
- handful of cashews
Spices
- 1 tbsp turmeric
- 1 tsp cumin
- 1/2 tsp curry powder
- 1/2 tsp fennel seeds
- large pinch of salt and pepper
Instructions
- Heat the dried spices and seeds in a pan for around 60 seconds then add 1 tbsp coconut oil with the finely chopped onion and fry until see through (you can substitute coconut oil and fry in water)
- Add the finely chopped chilli to the pan then after a few minutes add the minced garlic & cook for a further 60 seconds
- Add the courgette halves and precooked butternut to the pan and allow to infuse the flavours for around 8 minutes then add 1 tin coconut milk + 1/2 pack coconut cream
- Let the pot simmer for around 15 minutes, be sure to test that the butternut is soft to eat
- add large pinch of salt and pepper and give the pot a taste adding more spice where needed
- Whilst the curry is lightly simmering, steam or boil the rice then serve up in a bowl topping with coconut yogurt, toasted cashew nuts and fresh coriander
