Servings: 4 · Prep Time: 10 mins · Cooking Time: 50 mins
Total Time: 60 mins

Dinner | Lunch

This veggie curry has a beautifully thick, creamy sauce with the comforting texture of the soft butternut. It is a dish that is bursting with nutrients and vitamins and one that the whole family will love. It is incredibly simple to make, filling and flavour packed. Serve it piping hot from the pan, or enjoy it the next day, once all the flavours have infused even more. This really is one dish that you will be sharing with all those close to you and making again and again. It makes for the perfect alternative to a takeaway. We love adding fresh coriander when serving, alongside a dollop of cr�me fra�che. Almond butter is our nut butter of choice, but if you would rather use a different nut or seed butter then please do. Just be mindful of any added carbs.

Ingredients

INGREDIENTS

  • coconut oil (2 tsp)
  • white onion (1 large)
  • butternut squash, peeled, deseeded and cut into bitesized cubes (500g (approx 340g after removal of skin))
  • ground ginger (1/2 tsp)
  • ground cumin (1.5 tsp)
  • garam masala (2 tsp)
  • ground turmeric (1 tsp)
  • almond butter (3 tbsp)
  • sea salt (1 tsp)
  • chopped tomatoes (400g)
  • coriander leaves (to garnish)

METHOD

In to a deep pan add coconut oil over high heat and allow to melt.
Add in chopped onion and butternut squash and cook off for about 4-5 minutes until the onion has browned at the edges and gone translucent.
Add in the spices (ginger, cumin, garam masala and turmeric) and cover the mixture in the spice.
Continue to cook for 2-3 minutes - regularly moving the mixture with a wooden spoon.
Now add in the almond nut butter and sea salt with 2 tbsp water, cover mixture.
Finally add in the chopped tomatoes followed by 1 tins worth of water (approx 400g).
Mix together and bring to boil before turning to simmer with lid off and leaving for 40 minutes until the sauce has thickened and the butternut squash is soft.
Serve straight away or allow to cool and keep in the fridge in a sealed container for up to 3 days.
It can also be frozen to be enjoyed at a later date.

PHOTOS

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