Butternut squash and spinach curry

Name: Butternut squash and spinach curry
Yield: 4 servings
Cuisine: British
Ingredients: 1 butternut squash; 500 gr Spinach leaves; 1 onion; 4 gloves garlic; 1 tin coconut milk; 500 gr chicken, prawn or tofu; Crushed nuts (cashew or almonds) for topping; 1 tablespoon turmeric; Salt; 1-2 chilli peppers; 1 tablespoon ginger; 2-3 bay leaves; Fresh coriander; Teaspoon ground cumin

Tremere @Tremere

Dublin, Ireland

One day I just wanted to try some different kind of curry and started experimenting with making a butternut squash curry.
This is not fully original by myself, I always find myself getting inspirations everywhere else :)

What we got here though is one of my favourite curries that always works well for me

I’m not a vegetarian myself but every once in a while you find yourself hosting some friends and then you can make this with perhaps adding some tofu. Me I would add prawns to it, but unfortunately my significant other has an allergy, so chicken works just fine as well :)

What we got here though is one of my favourite curries that always works well for me

Tremere @Tremere

Dublin, Ireland

What we got here though is one of my favourite curries that always works well for me

Saved

Ingredients

4 servings

1butternut squash
500 grSpinach leaves
1onion
4gloves garlic
1 tincoconut milk
500 grchicken, prawn or tofu
Crushed nuts (cashew or almonds) for topping
Spices (alternatively you can just use some Thai red or yellow curry paste)
1 tablespoonturmeric
Salt
1-2chilli peppers
1 tablespoonginger
2-3bay leaves
Fresh coriander
Teaspoonground cumin

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Steps

1

Cut the butternut in two halves over the length and put it in the oven for 20 to 25 minutes on 200 Celsius.
I find roasting the butternut squash just adds a bit of flavour and it makes the peeling of the skin a whole lot easier. Remove it from the oven, let it cool down a bit. Peel and cube the squash
2

Prepare some rice to serve while waiting for the squash
3

Chop op the onions, garlic and chillies. Grab a big wok and add this to it with the ginger. I’d also use some prawn paste, but that’s not for everyone. I’m
4

Once caramelised add the butternut squash and your choice of meat or other.
Spice it up with the coriander, cumin, salt and turmeric
5

Once the meat is fried and the squash is nice and soft add the spinach and coconut milk with the bay leaves.
Bring to boil and leave it simmer for 10 minutes
6

After this you’re ready to serve. Add some crushed nuts on top for extra flavour.
Perhaps grab yourself a glass of milk if it is too spicy in the end :)
Enjoy!!