Roast Butternut Squash Curry

This curry is great to batch cook and freeze for those evenings you don’t have time to cook. It is a wholesome meal.

Step 1:

  • Roast the butternut squash
  • This can be done by cutting the squash in half lengthways, scoop out the seeds (keep these for later)
  • Fill half a baking tray with water, place the butternut squash in a baking tray face up. Make sure the top of the squash is not submerged in the water
  • Sprinkle rosemary and olive oil on the top of the squash. Place a couple of cloves of garlic where the seeds used to be
  • Whack in the oven for 40 or so minutes at 200 degrees. Once soft and golden it is ready

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Step 2:

  • Squash seeds are high in zinc and make for a wonderful snack or garnish
  • Place them on a baking tray and season
  • Put them in the oven for 10 – 15 minutes to roast until crunchy

Step 3:

  • Chop one onion and lightly fry
  • Add any veggies you fancy / have in the fridge. I like courgette
  • Cut the tofu into chunks and add this
  • Once the butternut squash is done, cut it into cubes (with or without the skin) and chuck this in
  • Add a tin of chopped tomatoes
  • Add the magic spices: 1 tsp garam masala, 1 tsp cinnamon, 1 tsp turmeric, 1 tsp coriander, pinch of salt and pepper
  • And voila – the curry is complete, leave to simmer for 10 minutes

Step 4:

  • This dish can be enjoyed with turmeric flavoured rice
  • Rinse the rice before boiling it with a tsp of turmeric
  • To measure the quantity – one glass of rice to two glasses of water
  • It should take around 10 – 15 minuites

Tuck- in and let me know how it went.

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