Is there anything better than a good, spicy, warming curry when it is freezing outside? I think not!
Last week I finally got around to mixing my own curry pastes again. Don’t fret, the recipes will be featured in next week’s cooking post! So, what to do with three large glasses of green, yellow and red curry paste? Of course, you are cooking loads of curry. After serving my friends a really tasty chicken curry on Friday, I decided to mix it up a bit and cook a vegan butternut squash curry.
Not to keep you any longer from trying out this tasty dish, I present to you the ingredients I used for 4 servings:
- 1 medium sized butternut squash, peeled, seeds removed, cut into cubes
- 5 small shallots, chopped
- 2-3 cloves of garlic, chopped
- 3 cm piece of ginger, peeled, chopped
- 3 red chilies, chopped (if you like it hot, leave the seeds, otherwise remove them)
- a bit of vegetable oil
- 1 tbsp red curry paste (mine turned out a bit yellowish-brownish because I used some fresh turmeric, hence the not-so-red colour of the curry)
- 500 ml coconut milk
- 1 tsp garam masala
- 1 tsp curry powder
And here’s how to cook butternut squash curry:
- Sweat the shallots, garlic, chilies and ginger in the vegetable oil
- Add the curry paste and roast it gently with the shallots, garlic and ginger
- Add the butternut squash cubes and shortly roast them as well
- Add coconut milk, garam masala, curry powder and salt
- Cook until the butternut squash is tender (not too soft, otherwise you’ll serve pumpkin-curry-soup), this should take about 10-15 minutes
Serve the curry hot – if you can get some fresh coriander leaves, I recommend you to sprinkle them on the curry – with basmati rice or naan bread. Since I did not have any fresh coriander leaves, I just grilled a few slices of butternut squash to give the curry some kick. Also, unless you are vegan and don’t eat cheese, try putting some feta on top – it is delicious as well!
Some side notes:
Since I am currently trying to cut down on my histamine consumption, I changed my usual recipe a bit: Normally I’d use chopped tomatoes as well and less coconut milk! Think 400 ml coconut milk and 200g chopped tomatoes.
I prefer making the curry paste myself, since the store bought options have been rather disappointing for me and my taste buds. Luckily, 200g of red curry paste are rather simple to make:
- Roast 1 tsp cumin and 1 tsp coriander seeds without oil until you can smell the aroma
- Chop 7 small red chilies, 2 sticks lemongrass, 3 cm ginger, 3 shallots and 4 cloves of garlic
- Mix everything together and either grind it with a mortar or just mix it in a blender
- Add 2 tbsp of vegetable oil and/or water until the desired texture is achieved