Madras Butternut Squash Curry
Madras Butternut Squash Curry

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, madras butternut squash curry. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Madras Butternut Squash Curry is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Madras Butternut Squash Curry is something that I’ve loved my whole life. They’re fine and they look fantastic.

Butternut squash curry is a comforting, hearty, and flavor-packed vegan curry! Subtly-sweet butternut squash is simmered with creamy coconut milk, warming spices, and fire-roasted tomatoes. This Vegan Butternut Squash Curry is a warm, super flavorful curry filled with delicious roasted butternut squash and nutrient-rich greens.

To begin with this particular recipe, we must first prepare a few components. You can cook madras butternut squash curry using 10 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Madras Butternut Squash Curry:
  1. Take 2 butternut squash
  2. Prepare 1 red pepper
  3. Take 150 g baby spinach
  4. Prepare 1 jar madras curry sauce
  5. Get 500 ml vegetable stock
  6. Make ready 200 ml coconut cream
  7. Make ready 3 tbsp natural yoghurt
  8. Take 1 tsp cornflour mixed with 2 tsp cold water
  9. Take 1 tsp Sea salt
  10. Prepare Fresh coriander to garnish

Comforting vegan roasted butternut squash and chickpea curry in a flavourful creamy coconut and tomato sauce. Perfect for cold autumn nights and ready in under an hour! Butternut squash is my favourite winter squash, especially when roasted. It's such a versatile vegetable and works great in so many recipes!

Steps to make Madras Butternut Squash Curry:
  1. Preheat the oven to 200C.
  2. Peel the butternut squash and into cubes.
  3. Chop the red pepper into chunks.
  4. In an oven-proof dish, toss the butternut squash cubes and red pepper chunks in oil and lightly season with salt.
  5. Put the dish in the oven for 20 minutes.
  6. In a large pot or pan, heat 1 tbps of oil.
  7. Take the dish out of the oven and tip the butternut squash and red pepper into the pot.
  8. Add the curry sauce, vegetable stock and coconut cream.
  9. Bring to the boil and then simmer for 20 minutes.
  10. Add the cornflour and water mix.
  11. Finally, add the yogurt and spinach and leave to cook for another 2 minutes.
  12. Serve with basmati rice and naan breads.

This Butternut Squash curry is a really warming vegetarian meal. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices make this a comforting dish perfect for the whole family. It is dairy and gluten free and would be suitable for vegans. It is also a brilliant recipe for batch cooking and freezing ahead. Add squash and coconut milk to the pot with the onion.

So that is going to wrap this up with this special food madras butternut squash curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!