Butternut Squash Curry

Serves: 4

Time: 50-55 minutes 

Autumn is my favourite time of year, and I love nothing better than a warm cosy meal now that the evenings are getting darker and colder. This curry is perfectly flavoursome, spicy and warming, and you could even switch out the squash for pumpkin instead! It’s really easy to make, and one I will be coming back to time and time again. 

Ingredients : 

• 400g butternut squash, chopped

• 1 pepper, chopped small

• 1 medium courgette, chopped small

• 2-3 handfuls of kale, de-stalked and chopped

• 1 onion, chopped

• 4 garlic cloves, chopped finely or minced

• 400ml can of coconut milk

• 400ml can of chopped tomatoes

• ½ a chilli pepper chopped finely

• 2 tablespoons mustard seeds

• 1 tablespoon garam masala

• 1 teaspoon turmeric

• 1 teaspoon cinnamon

• 1 teaspoon ginger

• 2 tablespoons of olive oil

• Salt/pepper

• ¼ of a lemon

Cooking Steps: 

1. Pre-heat your oven to 200C. 

2. Chop your butternut squash into chunks and place on a lined baking tray. Drizzle with olive oil, salt and pepper, and place in the oven to roast for around 30 minutes. 

3. While that is roasting in the oven, chop your courgette, pepper, onion, garlic, and chilli.  

4. Heat a tablespoon of olive oil in a medium sized pot and add in the mustard seeds. Once they start popping, add in the courgette, pepper, and onion. Cook this until the onions, pepper and courgette start to soften. Then add in the garlic, chilli, and spices. If it gets too dry, add a splash of water at any point. 

5. Next, add in the canned tomatoes and the coconut milk. Add in the roasted squash and the chopped kale at this point and leave it to simmer for around 20 minutes until it has thickened and all the veg have softened. 

6. Add a squeeze of fresh lemon juice and mix well. 

7. Serve with your choice of grain or sweet potato. Enjoy!