Madras Butternut Squash Curry
Madras Butternut Squash Curry

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, madras butternut squash curry. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Description Roasted butternut squash has an affinity for Indian spices. Madras curry powder lends a warm heat to the dish. Cubed squash combined with chopped onions, chopped nuts, candied ginger pieces, and golden currants all lend to a sweet hot experience.

Madras Butternut Squash Curry is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Madras Butternut Squash Curry is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook madras butternut squash curry using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Madras Butternut Squash Curry:
  1. Take 2 butternut squash
  2. Make ready 1 red pepper
  3. Prepare 150 g baby spinach
  4. Get 1 jar madras curry sauce
  5. Get 500 ml vegetable stock
  6. Take 200 ml coconut cream
  7. Get 3 tbsp natural yoghurt
  8. Prepare 1 tsp cornflour mixed with 2 tsp cold water
  9. Get 1 tsp Sea salt
  10. Make ready Fresh coriander to garnish

It's delicious and perfect for easy weeknight dinners! Add the butternut squash and grated ginger, stir to coat with the oil. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Add the broth, coconut milk, fish sauce, and sugar.

Steps to make Madras Butternut Squash Curry:
  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.

Butternut Squash Curry This is an Ethiopian version of squash curry that's spicy and creamy all at the same time. It's great as-is, but would also be good over rice. You can add meat if you want to. This butternut squash curry is a recipe we designed in the style of a Thai red curry. This is a Thai dish with a sauce made with red curry paste and coconut milk.

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