The second recipe made using my friend Sarah’s lethal chillies from her very own chilli plant!
This dish is not too dissimilar from my sweet potato and chickpea curry, the main difference being that I added coconut milk to help ease the blow of those mighty chillies! I even used the last of Judith’s courgettes, still in brilliant condition after being in my fridge for a good few weeks!
INGREDIENTS (serves 2)
•1 medium sized butternut squash, peeled and chopped into chunks
•1/2 onion, roughly chopped
•1 crushed garlic clove
• 3 chopped coriander stalks
•2 chillies, de-seeded and chopped
•1 tbs grounder coriander
•2 tbs ground cumin
•1 tsp tumeric
•1 tbs black pepper
•juice of 1/2 a lemon
•1 tsp fresh ginger, grated
•2 tbs olive oil
•1 can of chopped tomatoes
•1-2 tsp sugar
•1 courgette, chopped
•1/2 cup of water
•a handful of fresh coriander leaves, chopped
1) Gently boil the butternut squash for 10 minutes, drain and set aside.
2) Blitz the onion, garlic, lemon juice, chillies and herbs and spices in a food processor, forming a thick paste.
3) Heat the oil in a pan and add the paste, sizzling gently for 10 minutes.
4) Stir in the courgette and butternut squash for a couple of minutes then add the tomatoes and sugar. Cover and simmer gently for 20-30 minutes.
5) Uncover and stir in the coconut milk for 5 minutes then add water if necessary, to loosen up the sauce.
6) Serve on a bed of brown rice, sprinkling the fresh coriander on top.
Glass of water and tissues at the ready…