Pumpkins and butternut squash are from the same plant family and are both currently in season. They can easily be interchangeable in recipes and make for a nutritious addition to any curry or casserole. They are packed full of vitamins and minerals and are also a rich source of fibre, which is essential for optimal gut health. Preparing the pumpkin or butternut squash is the most time-consuming part of this recipe, so to aid with the preparation of an otherwise speedy curry dish, I normally peel and cube the squash ahead of time and store in a sealed container in the fridge until ready to use. It will keep perfectly when stored this way for up to three days. This curry tastes just as good the day after it is made, so keep a bowl aside in the fridge for the next day’s lunch.
Enjoy!
Nessa x
Yellow Vegetable Curry
Ingredients
- 1tbsp olive oil
- 1 onion, finely diced
- 2 cloves of garlic, crushed
- 2 tbsp yellow curry paste
- Black pepper
- 1 tin of tomatoes
- 300ml vegetable stock
- 200ml (½ tin) coconut milk
- 1 small butternut squash or pumpkin, approx. 500g when peeled and roughly diced
- 2 small carrots, roughly chopped
- 1 red pepper, roughly chopped
- To serve – fresh coriander leaves, boiled brown rice and coconut yogurt
Method
- Over a medium heat, add the olive oil to a large saucepan. Once it has heated through add the onion and turn down the heat. Sauté over a low heat, stirring regularly. Add the garlic and stir through, before adding the curry paste and a few grinds of black pepper. Stir to combine.
- Next, add all the remaining ingredients to the pot. Place the lid on the pot. Once it starts to bubble, turn the heat to low and simmer for 50 minutes, stirring regularly.
- To serve, ladle into bowls, serve alongside some boiled brown rice, scatter over some fresh coriander leaves, and add a dollop of coconut yogurt.
