Butternut Squash Curry

Hello there beautiful people, I hope you’re all doing well.

I love making curries, they’re a great way to lend tons of flavour to the simples ingredients. You can make so many different varieties of curries, some vegan, some veggie, some using chicken or shrimp of beef – anything you like.

I tend to go for vegan or veggie dishes mostly at home, it’s a really easy way to reduce animal food intake, increase veg intake and experiment with different recipes or cuisines.

Regardless of which curry you choose to make, the base in this recipe is incredible. It’s so rich and full of flavour, easy to make and literally the only way I will start my curries from now on!

Here’s how to make it:

Butternut Squash Curry – serves 8

2 onions – finely chopped

6 cloves garlic

1 tablespoon turmeric powder

1 tablespoon milk/hot curry power

1-3 teaspoons chilli (depending on how hot you like it)

3-5 cm piece of ginger (about 6 teaspoons minced)

About 20 grape / cherry tomatoes

1 medium butternut squash – peeled and cubed

1 aubergine – cubed

1 medium sweet potato – cubed

2 cans (light) coconut milk

1 liter water

Salt and pepper to taste

TOPPINGS / SIDES:

Greek yoghurt

Fresh chili’s

Salsa verde

Rice

Flat bread or naan bread

METHOD:

Start by heating some olive oil in a large pot (make sure it’s really big – this recipe makes A LOT of curry)

Add onions and cook until translucent. Add spices, garlic and ginger and cook for a further 2-4 minutes over medium to high heat until tender and fragrant. Now add your tomatoes.

This makes an excellent base for ANY Curry. Be it lentil, veggie, chicken, shrimp- you name it!

Now, start adding your veggies. Here I’m using butternut squash, aubergine and sweet potato. I like cutting them up in similar sized cubes and adding one veg at a time and allowing it to cook for a few mins before adding the next.

So first add the squash and give it a good stir making sure all pieces are coated with your spice mix, next potato then aubergine. Allow to cook for an additional minute of two then add coconut milk and water and allow to cook.

The longer you leave it, the more delicious and flavourful a curry becomes. Just stir every 15/20 mins and let it cook covered over low heat for at least an hour.

One cooked, portion it out, serve if using immediately and then freeze the rest. I like adding the date too, it allows me to use the older foods before from our freezer

Enjoy your curry with some really easy homemade flat bread – recipe here: Easy Vegan Flat Bread

I also like using these disposable aluminium containers however I make sure to use them many many times over.

That’s it from me for today – I’ll be back with a new blog post Every Single week

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Thank you for taking the time to be here and read this ❤️

Until next week, be well xXx

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