Saturday, March 26, 2011

Butternut Squash Curry

1 onion chopped
2 cloves garlic
1 inch fresh ginger, peeled and chopped
1 chili cut into half
1/2 tsp turmeric
spalsh of soy sauce
juice of 1 lime
1 butternut squash, de-seeded and diced(you can substitute pumpkin)
2 sweet potatoes diced
1 can coconut milk

Put the onion, garlic, ginger, chili, turmeric, soy sauce, lime juice, oil and salt in a blender and puree to make a paste. Heat the paste in a pan stirring and cook for a couple of minutes before adding the squash and sweet potatoes. Turn them round and coat with curry flavors.
Add coconut milk and mix well. Cook gently, uncovered, for 25-35 minutes, until the vegetables are tender and the sauce has thickened. Stir occasionally so that the mixture does not burn. You may need to add some water time to time (or more lime juice) to prevent the sauce becoming dry. Serve with rice or roti.

Note:You can make it more quickly if you first parboil the butternut squash and sweet potato in boiling water for 5 minutes or so.

Serves 4

Tip of the day: Bread will stay fresh longer if a celery rib is stored with it in the package.

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