Madras Butternut Squash Curry

Name: Madras Butternut Squash Curry
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 butternut squash; 1 red pepper; 150 g baby spinach; 1 jar madras curry sauce; 500 ml vegetable stock; 200 ml coconut cream; 3 tbsp natural yoghurt; 1 tsp cornflour mixed with 2 tsp cold water; 1 tsp Sea salt; Fresh coriander to garnish

Frank O'Reilly @cook_27199846

A really tasty and healthy medium hot vegetarian curry.

Frank O'Reilly @cook_27199846

A really tasty and healthy medium hot vegetarian curry.

Saved

Ingredients

40 minutes

4 servings

2butternut squash
1red pepper
150 gbaby spinach
1 jarmadras curry sauce
500 mlvegetable stock
200 mlcoconut cream
3 tbspnatural yoghurt
1 tspcornflour mixed with 2 tsp cold water
1 tspSea salt
Fresh coriander to garnish

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Steps

40 minutes

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.