|Ingredients for the recipe and a Babushka doll tea towel from my sister|
We are in the winter season and even though Sydney's temperatures are quite mild, it is still cold enough to enjoy hearty meals. This is a recipe which I make quite often and enjoy. We, in Australia, call the main ingredient pumpkin but in some parts of the world, like Canada for instance, it is called butternut squash. This recipe is based on one by Jamie Oliver.
Butternut Squash Curry
serves 4, prep time 10 min and cooking time 35 min
1 onion, chopped
2 cloves garlic
1 inch piece fresh lemon grass chopped
1 inch piece fresh ginger, peeled and chopped
chili, however much you like
1/2 tsp tumeric
splash of soy sauce
juice of 1 lime (I use lemon as rarely have lime)
1 butternut squash chopped
2 sweet potatoes, diced
1 can coconut milk
1. Put the onion, garlic, lemon grass, ginger, chili, soy sauce, lime juice, oil and salt in a blender and puree to make a paste. I don't have a blender so omit this stage and go straight to the next stage.
2. Heat paste in a pan stirring for a couple of minutes before adding the squash and sweet potatoes. Turn them around to coat with the curry flavours
3.Pour in the coconut milk and mix well
4. Cook gently, uncovered, for 25-30 min until the vegetables are tender and the sauce has thickened. Stir occasionally so that the mixture doesn't burn. You may need to add a little water from time to time (or a little more lime juice) to prevent the sauce from becoming too dry.
Serve with rice or naan bread.