This is a fairly mild autumnal curry and a few tablespoons of the Peanut and Tamarind Chutney provides instant warmth and texture to the dish. You can add any root vegetable to the curry but I think sweet nutty pumpkin or kabocha squash would be ideal substitutes for the butternut squash. Lovely with Naan or some simple rice.
1 medium butternut squash, about 1kg in weight
2 tbs. vegetable oil
1 large onion, finely chopped
3cm knob of ginger, finely grated
1 red chilli, finely chopped (remove the seeds if you prefer less heat)
1 tsp. ground turmeric
1 tsp. ground coriander
400g tin coconut milk
salt and pepper to taste
4 tbsp. The Spice Tailor Peanut and Tamarind Chutney
pinch of sugar
handful of freshly chopped coriander
Peel, deseeed and cut the squash to 2.5cm cubes. Set them aside.
Heat the oil in a heavy-based pan and gently fry the onion, ginger and chilli for 6-8 minutes, stirring frequently. Tip in the ground spices and stir for a couple of minutes until fragrant. Add the coconut milk, water and butternut squash. Season with a little salt and pepper and gently simmer for 25-35 minutes, stirring occasionally, until the squash is tender.
Stir in the chutney then taste and adjust the seasoning with salt, pepper and a pinch of sugar if you wish. Garnish with chopped coriander before serving.