Two words always guaranteed to put a smile on my face are ‘curry night’ and that is exactly what I was in the mood for earlier this week. I did not want to go to a restaurant and I also did not want to succumb to the idea of ordering a take away (tempting though that seemed!)
So, what is a girl to do when in the mood for a speedy and healthy curry, but to rustle one up herself? This recipe was quickly thrown together and it turned out to be very tasty and satisfying, so I thought that I would share.
Couple of tablespoons olive oil
One tin of reduced fat coconut milk
One red onion, diced
One butternut squash, peeled and diced
One tin of chopped tomatoes
One jar of Pataks tikka masala spice paste
Couple of tablespoons tomato purée to thicken, if desired
Red chillies, de-seeded and cut (to serve)
MethodFirstly, dice the red onion and on a separate chopping board peel and dice the butternut squash (I like to dice the butternut squash in to quite generous chunks) then heat the olive oil in a large non-stick pan over a medium heat. Fry the onion until softened then add the butternut squash to the pan and fry until it is lightly browned. Next, add half a jar of the spice paste to the pan and stir well, coating all of the onion and butternut squash. Fry the spice coated vegetables for a few minutes and then add 20ml water, the tin of coconut milk and the chopped tomatoes, stirring well. Turn up the heat, so that the curry is bubbling and then stir, then turn down the heat to simmer. Cover the pan and allow the curry to simmer for about twenty minutes, stirring occasionally. Make sure the butternut squash chunks have softened before serving. Top with slices of de-seeded red chilli if desired (adds a fiery kick so I recommend this only if you like spicy food!) and serve with boiled basmati rice, vegetable samosas and mango chutney or your preferred curry accompaniments!
There you have it an easy, breezy curry which is perfect for a simple supper on any night of the week. If you prefer a milder curry, swap the tikka masala spice paste for a korma version. This was so full of flavour and best of all fairly healthy too. You could also try adding garden peas, sweet potatoes or carrots - a wide variety of vegetables would work well for this curry.
Until next time,