I absolutely LOVED this curry, inspired by Gousto. It is fairly spicy (burnt my mouth off haha), so if you aren’t keen on hot curries then this may not be for you (or reduce the chilli and add more coconut yogurt??!) Packed full of veggie goodness, this is a great recipe for this time of year, and any leftover veg I made a soup with 🙂
Prep & Cooking time: 35 mins
- 5g Coriander
- 1 Lime
- 15g Fresh Root Ginger
- 220g Butternut Squash (cut into small cubes)
- 80g Coconut Yogurt or Coconut Milk
- 1 Red Onion
- 1 Vegetable Stock Cube
- 130g Basmati Rice
- Handful Of Roasted Peanuts (optional)
- 1 Red Chilli
- 50g Red Curry Paste
- Boil a kettle. Peel and chop the red onion into wedges. Peel (scrape the skin off with a teaspoon) the ginger and finely chop (or grate). Cut the red chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop ﬁnely, keeping some aside for garnish.
- Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium heat. Once hot, add the red onion wedges with a pinch of salt and cook for 3-4 min or until starting to soften. Once starting to soften, add the butternut squash cubes and cook for a further 2-3 min.
- Meanwhile, dissolve the vegetable stock cube in 300ml boiled water.
- Add the chopped ginger, chopped chilli and red curry paste to the pan and cook for 1 min or until fragrant. Once fragrant, add the vegetable stock. Cook, covered for 10-15 min or until the sauce has reduced and the vegetables are tender.
- Meanwhile, add the basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
- Meanwhile, chop the coriander finely, including the stalks (keeping the leaves and stalks separate!) Roll the lime with your hand on a hard surface (to release more juice!) and cut in half. Chop the roasted peanuts roughly.
- Once the vegetables are tender, add the coriander stalks to the pan and keep the leaves for later. Add the coconut yogurt/milk and the juice of 1/2 lime to the pan. Cut the remaining lime into wedges.
- Serve the Thai-style butternut squash curry with the rice to the side. Garnish with the chopped peanuts, coriander leaves, remaining chopped chilli and a lime wedge.