Creamy Squash Curry

4

Creamy Squash Curry

Simple yet somehow decadent, with a richness beyond its ingredients.

Recipe Key Facts

  • Prep time: 10mins
  • Cooking time: 20mins

Dairy free | Egg free | Gluten free | Shellfish free | Vegan | Vegetarian

Serves: 4
Calories: 180 Kcal per serving

Ingredients

Shopping List

  • 2 tbsp sesame oil
  • 3 tbsp curry paste
  • 250ml (9fl oz) low-fat coconut milk
  • 400g (14oz) butternut squash, peeled and diced
  • 3 courgettes, sliced
  • 150g (5½oz) whole unsalted cashews
  • 400g (14oz) baby spinach
  • Juice of 2 limes
  • Pinch of salt
  • A handful coriander, chopped

Method

  1. Heat the sesame oil in a large pan. Add the curry paste and cook until it starts to caramelise. Stir in the coconut milk and simmer for 1 minute.
  2. Add the squash, courgettes and cashews and simmer for 15 minutes. Stir in the spinach, lime juice and salt. Cook for a minute.
  3. Sprinkle with coriander and eat with poppadoms.
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15 Sep 2011 17:36:22
Robert Williams rated and commented on this recipe

0

I'm just getting into cooking squash as an alternative to white potato! This must taste delicious! Will try this soon.

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