Madras Butternut Squash Curry
Madras Butternut Squash Curry

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, madras butternut squash curry. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Madras Butternut Squash Curry is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Madras Butternut Squash Curry is something which I’ve loved my entire life. They are fine and they look fantastic.

Heat oil in a pot over medium heat. This Vegan Butternut Squash Curry is a warm, super flavorful curry filled with delicious roasted butternut squash and nutrient-rich greens. This dish is simply made too. The butternut squash roasts in the oven while you prepare the easy sauce and if you like, cook some rice to go alongside the curry.

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

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

It's delicious and perfect for easy weeknight dinners! Heat the oil in a large frying pan or wok over a high heat until visibly hot. In it is a squash stew, but when you look closely, it is, essentially a butternut squash curry. Some of you may know that I once worked in an Ethiopian restaurant, ages ago.

Instructions 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.

In it is a squash stew, but when you look closely, it is, essentially a butternut squash curry. Some of you may know that I once worked in an Ethiopian restaurant, ages ago. We did not have a squash curry on the menu all the time, but my boss, a woman named Meselesh Ayele, would make one for autumn. Add squash and coconut milk to the pot with the onion. Sprinkle with salt and pepper and bring to a boil.

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