Squash Curry

Serves: 4
Prep: 15 mins
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes

Ingredients

• 1 butternut squash (1kg)

• 1 onion

• 1 tsp garlic granules

• 4cm fresh ginger

• 4 tbsp oil

• 1 tsp coriander powder

• 1 tsp curry powder

• 1 tin tomatoes

• 1 tin pineapple in juice

• 1 tin coconut milk

Optional:

• 1 cup rice

• 3 tsp turmeric

• ½ cup Greek yoghurt

Method

1. Preheat oven to 200°C.

2. Cut squash into 2cm pieces and drizzle with oil.

3. Roast for 30 minutes, turning halfway. Reduce oven to 160°C.

4. Heat oil in a frying pan over medium heat.

5. Add onion and grated ginger, cook until soft.

6. Stir in spices, tomatoes, pineapple, and coconut milk.

7. Simmer for 10 minutes, then blend in a food processor until smooth.

8. Combine sauce and squash in a casserole dish.

9. Bake for 45 minutes.

Tips

• Add chilli for heat

• Serve with naan bread

• Double the mixture and freeze a batch