© J Sainsbury plc 2020
Butternut squash curry
Squash’s sweetness works so well in curries, and especially so when paired with fragrant ginger, lemongrass, lime leaves and the finishing touch of fresh coconut and coriander leaves. The simple flourish of the lemon in the rice is a moment’s trouble for a world of difference. Choose the strength of chilli and chilli powder to suit your taste.
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Ready in 50 minutes
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Cooking time 45 minutes
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Prep time 5 minutes
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Serves 4
One of your 5 a day
Ingredients
- 35ml low salt soy sauce
- 1-3 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ teaspoons turmeric
- 2 tbsp grated ginger
- 2 tbsp grated ginger
- 2 fresh red chillis, roughly chopped
- 1 bunch coriander, stems and stalks separated and roughly chopped
- 1 bunch spring onions, thinly sliced
- 1 lemongrass stalk, roughly chopped
- 1 tbsp vegetable oil
- 150ml light coconut milk
- 2 tsp brown sugar
- 4 lime leaves, whole (optional)
- 700g butternut squash, peeled and cut into bite-sized pieces
- 40g fresh coconut, thinly shaved
- 1 lime
for the rice
- 300g basmati rice
- Zest of ½ lemon
Method
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1
Blend all the spices with the fresh chilli, garlic, ginger, coriander stalks, lemongrass and half the spring onion to a smooth paste with a pinch of, adding a little water if needed to help it blend
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2
Fry the sauce in the oil in a wok or large frying pan until it is reduced to a thick paste and most of the water has evaporated
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3
Add the coconut milk, sugar, lime leaves if using, and 300ml water. Bring to the boil, checking the seasoning
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4
Add butternut squash, stir gently and reduce the heat to cook for 15-20 minutes until tender. Add the juice of the lime
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5
Meanwhile, cook the rice with the zest and 450g boiling water in a covered pan over a low heat for 20 minutes until all the water is absorbed and the rice is cooked
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6
Serve the curry, alongside the rice, sprinkle with coriander, the rest of the spring onion and topped with coconut.
