This is my favourite vegetable curry. It's hubby's recipe not mine if I'm honest, but I'll gladly help to eat his creation. The recipe is a bit long so for the full version see our butternut curry recipe page
For the paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp vegetable oil for toasting
- 1 bunch fresh coriander chopped
- 1/2 tsp ground coriander
- 3 cloves garlic finely chopped
- 1 thumb ginger finely chopped
- 1 tsp turmeric
- 1 tbsp paprika
- 1-2 chillies chopped, depending on how spicy you like your curry
- 1 tbsp garam masala
- 1 tbsp mild curry powder
- 1 tbsp olive oil extra virgin organic
- 2 tbsp organic tomato paste
- 1 tbsp plain coconut yoghurt
For the curry
- 1 butternut squash cubed
- 2 onions, finely chopped
- 1 can chopped organic tomato
- 1 can coconut milk
- 3 Bay leaves
- 300 ml organic vegetable stock
- 1 tsp turmeric
- 4-5 curry leaves
- salt and pepper to taste
Instructions can be found here
bon appetit
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