Mild, sweet and warming. This is one of my favourite recipes.
Butternut Squash And Bell Pepper Curry
| Main Dish | Low Calorie | Vegetarian | Paleo | Fruits Nuts And Vegetables |
Ingredients
- ½ butternut squash
- 1 x bell pepper, any colour
- 1 x apple
- 1 tbsp oil
- ½ tbsp lard
- 60 ml coconut cream
- 1 tbsp honey
- ½ tsp white vinegar
- ½ tsp paprika
- 2 x cloves garlic
- 1 tsp curry powder
- ⅛ tsp dried ground ginger
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp garam masala
Instructions
Preparation
- Peel, de-seed and dice the butternut squash.
- De-seed and dice the bell pepper.
- Peel, de-core and dice the apple.
- Crush the garlic.
Method
- Step 1
- Preheat a fan-assisted oven to 200°C.
- Step 2
- Mix the oil and butternut squash.
- Spread the butternut squash out on a baking sheet on a baking tray.
- Roast in the oven for 35 mins.
- Step 3
- Around 15 mins before the squash has finished cooking, melt the lard in a large frying pan on the hob at medium heat. (Number 6.)
- Add the bell pepper and fry for about 5-10 mins, until soft.
- Step 4
- Add the apple and cook until soft, about 2-3 mins.
- Step 5
- Add the cooked butternut squash to the frying pan.
- Add the garlic, curry powder, ground dried ginger, salt, cinnamon and garam masala.
- Mix everything together.
- Cook for 5 mins, stirring often.
- Step 6
- Turn the hob to low.
- Add the coconut cream, honey, white vinegar, and sweet paprika and stir.
- Step 7
- Simmer for a further 15 mins, stirring occasionally.
- Step 8
- Serve.
Alex