This is, as the name suggests, an easy butternut squash curry that you can knock up any night of the week, even when you’re feeling tired after work. All the ingredients are available in any large supermarket so, unless you’re not keen on spicy food, there’s nothing to stop you tucking straight into this one.
Prep time: 15 minutes. Cooking time: about 30 minutes.
1 ½ tbsp coconut oil
2-3 whole dried chillies
1 tbsp cumin seeds
1 tbsp coriander seeds
½ butternut squash, peeled, deseeded and cut into small dices.
1 medium onion, peeled and diced
1 red pepper, deseeded and diced
6-8 button mushrooms, sliced
3 cloves garlic, chopped
2 tsp ginger paste
1 heaped tbsp paprika
1 heaped tbsp ground coriander
2-3 heaped tbsp hot madras curry powder (or similar blend)
1 heaped tsp ground turmeric
2 heaped tsp garam masala
1 tsp salt
1 can coconut milk
200ml vegan cream
Heat the oil in a large pan or wok and gently cook the dried chilli, cumin and coriander seeds for about 60 seconds, being careful not to burn them. Add the butternut squash and cook for a minute or two, then put a lid on the pan and gently steam for about 15-20 minutes, until soft.
When they are ready, remove the lid and add the onion and peppers. Cook without the lid for another 5 minutes, stirring often. Now add the mushrooms and cook for another 4-5 minutes. Stir in the garlic and ginger and give it another two minutes, then add all of the spices and the salt. Allow the spices to cook through for a minute or two before pouring in the coconut milk. Simmer gently for 15 minutes, until you get a thick curry sauce. Now pour in the vegan cream and gently simmer for another 5 minutes or so.
Serve with rice.