Those who know me know I love Curry. Butternut squash curry is an easy dish I made this week for my family, with 3 kind of vegetables: butternut squash, spinach and zucchinis. I made a less spicy version for my kids and they loved it. I have used brown rice in this recipe as it is richer in vitamins and fibres than white rice.
Butternut squash, peeled, deseeded and chopped into 5cm pieces (1) – onion, finely chopped (1) – zucchinis, sliced lengthways, then quartered (4) – Thai red curry paste (2 to 3 tsp, depending on how chili you like it) – fresh ginger, grated (3 cm) – coconut milk (400 ml) – baby spinach leaves (300g) – coriander leaves, finely chopped (1 cup) – 2 tablespoons olive oil (2 Tbsp) – brown rice (2 cups).
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Place the butternut squash in a roasting tin, drizzle with a tablespoon of oil and toss to coat, then roast in the oven for 30 minutes.
3. Cook the brown rice (in 4 cups of water)
4. Heat the remaining olive oil in a large saucepan over a high heat and cook the onion for 2 minutes until translucent. Add the courgettes and cook for a further 3 minutes, then lower the heat to medium, add the butternut squash, stir together and cook for a few more minutes.
5. Add the curry paste and ginger and stir to coat, then add the coconut milk and cook, covered for 5 minutes.
6. Add the spinach, stir and cook for a further few minutes, then garnish with a scattering of coriander and serve immediately with the brown rice.
- You can of course add some proteins to this dish ( Tofu, chicken, red meat,…). Cook it together with the zucchinis (see step 4)
- you can replace brown rice with white rice (but brown rice is better for your health) or with asian-type noodle (rice, soba or udon noodles for example)