Squash, Coconut & Chilli Curry (v)

This recipe is from Hugh Fearnley-Whittingstall’s cook book ‘Hugh’s THREE GOOD THINGS’. I have made this recipe numerous times and it is most definitely one of my favourite dishes. This is down to how easy it is to make (except the tedious task of cutting up the butternut squash), how cheap it is to make, the fact that it is pretty damn healthy in my eyes, and of course, that fact that it’s vegan.

Ingredients (Serves 4…or 2 servings for myself):

  • 800-1 kg butternut squash
  • 2 tablespoons sunflower oil (I personally hardly ever cook with oil, instead I fry vegetable with small amounts of water and keep topping it up whenever needed)
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2-4 red chillies, deseeded and diced
  • 1 good tablespoon or to taste of curry powder or paste 
  • 400 ml tin coconut milk
  • Sea salt and freshly ground pepper
  • Your preference of rice, my favourite is jasmine

Image result for squash coconut chilli curry

First, peel the squash and remove all the seeds. You then want to cut it up into small-ish chunks. Next, get your large saucepan (it’s going to hold the whole curry) ready and fry up your sliced onion on a medium-low heat. Keep this going for around 10 minutes and then add the sliced garlic and chillies. Allow these guys to fry for a couple more minutes. Once you think they’re fried enough, stir in your curry powder/paste and let it all cook together for a couple minutes. Next, throw in your cut up squash with some salt and pepper to your tasting. Stir the contents together making sure the the squash is coated in your just-made curry sauce. Let this cook for 2 or so minutes.

Now, your going to pour in whole contents of your coconut milk tin and stir it all together. Then bring this to a simmer. Once you’ve got your curry bubbling, you;re going to put on the saucepan lid, and let it gently cook for 20-25 minutes making sure to stir it every now and then. You’re aiming for the squash to be tender and yielding (not mushy).

Once the squash has finished cooking, taste the curry and add any seasoning if needed.

Ladle your curry into your bowl accompanied with any type of rice, breads or dips.



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