Recipe: Coconut and Butternut Squash Curry  

We have a few meat free days in our house and this has meant trying out lots of different veggie curries. I love this one as it’s a mild, creamy and coconut one which means the kids can try it too, and it reminds me of my girl friends back home as they gave me this cookbook as a birthday present a while back :-) 

I highly recommend the book @26grains, though it does have some different ingredients so you might need to stock up first if you aren’t used to using some of the ingredients. That is also what I love about it - it increases the variety of foods in our diet and variety is the spice of life :-) 

Another bonus to this recipe is that it uses turmeric - a spice which is associated with many health benefits, especially for those with PCOS.

INGREDIENTS:

  • 2 tbsp olive oil

  • 2 onions, finely chopped

  • Salt and pepper

  • 1 garlic clove, finely chopped

  • Root ginger 4cm finely chopped

  • 1-2 red chillies, sliced

  • 1 tsp ground turmeric

  • 1 tsp ground coriander

  • 1 medium butternut squash, peeled, deseeded and sliced into 3cm cubes

  • 350ml hot vegetable stock

  • 400ml coconut milk

  • 1 tbsp fish sauce

  • 1 tsp honey

  • Finely grated zest and juice of 1 lime

  • Handful of coriander 

METHOD

  • Heat oil in a large pan and add the onions and a pinch of salt and cook for 8-10mins, until softened. 

  • Reduce the heat to low and add garlic, ginger, chillies and spices to the pan. Cook for a minute until the spices start to smell fragrant.

  • Stir in the squash and cook for another minute before increasing to a medium heat and adding half the stock and half the coconut milk. 

  • When bubbling add the rest of the stock and coconut milk, and the fish sauce, honey and lime zest and juice.  

  • Season to taste and reduce heat to low and leave to simmer for 10-15 minutes until squash is tender. 

  • Serve with rice, or quinoa or whatever you like really and top with coriander. 

ENJOY!

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