A creamy coconut curry sauce fighting for saucepan space with chunks of butternut squash and fresh, seasonal veg…

Comfort food conundrum

When life gets tough, it’s all too tempting to turn to comfort food to see you through.  The problem is, comfort food doesn’t tend to be particularly healthy food, so although it feels pretty amazing while you’re sitting stuffing your face with pepperoni pizza, topped with macaroni cheese with a side of mashed potato and finished off with crumble and custard, about five minutes later, the sluggishness sets in, closely followed by the sleepiness… 

Too many days of this and you just feel constantly tired, your waistband feels tighter, your skin feels pallid and all in all, you feel in need of something fresh and nutritious. 

Fan of meatless curries? Why not try my Chickpea Curry?

Detox Dilemma

So you tuck into salads, smoothies and skimmed everything. Then, after a few days of eating nothing but virtuous wholemeal this and superfood that, you start to crave something a little richer and more satisfying.  

Well, before you reach for the donuts in despair (reach for them by all means – just not in despair!), I have the answer to this seemingly unsolvable riddle. I’m not going to leave you in suspense – in fact, I rather suspect you’ve already guessed the solution…my post title was hardly subtle…

Creamy Coconut Butternut Squash Curry

Not convinced that a humble bowl of veggie curry could be the answer to all your prayers? Let me explain… 

For me maximum flavour equals maximum satisfaction and this curry is so full of flavour it’s had to rent out a loft to make room for it all…  Onions spiced with mellow turmeric, earthy cumin and fiery chilli. Trusty tinned tomatoes add depth and coconut milk takes it to another level. You could eat this sauce as a soup without even adding more ingredients.

We’re not doing that though – we’re going for full on comfort and for that, we need our old chum the butternut squash. It ticks so many comfort food boxes – sweetness, starchiness, gooiness… Now imagine that, swimming in the curry sauce and soaking up all of its flavours…

Supremely satisfying! Also, pretty virtuous – a few of your five a day in there already. How about we chuck in a few more?  This is the other winning element of the recipe, because you really can add any other veggies you like.  I particularly love to add cauliflower and broccoli and I’m afraid I must insist that you add peas, but other than that, the world is your oyster.. ahem…carrot..green bean….spinach

Creamy Coconut Butternut Squash Curry

2015-09-13 23:08:50

Serves 6

Write a review

Save Recipe

Print

Ingredients

1. 1 tbs olive oil
2. 2 medium onions, chopped
3. 2 cloves garlic, crushed
4. 1 tsp ground cumin
5. 1 tsp ground paprika
6. 1 tsp ground turmeric
7. 1 tsp chilli powder
8. 1 x 400g tin of tomatoes
9. 1 x 400g tin of coconut milk (feel free to use low fat)
10. 1 butternut squash, peeled, de-seeded and cut into chunks
11. 2 carrots, cut into chunks
12. 1/2 head cauliflower, cut into florets
13. 1/2 head broccoli, cut into florets
14. 200 g frozen peas

Instructions

1. Heat the oil in a large pan and add the onions
2. Soften for 5 minutes and then add garlic and stir
3. Continue to soften for another 5 minutes
4. Add the spices and cook for 2 more minutes
5. Add the tinned tomatoes and coconut milk and bring to a simmer
6. Using a hand-held blender, whiz until the sauce is smooth
7. Now add your squash and carrot and leave simmering with a lid on for 20 minutes
8. Add in the broccoli, cauliflower and peas and simmer for a further 15 minutes

Notes

1. Serve with brown rice or crusty bread or just eat a big bowlful all on its own

Eat Drink Cook https://www.eatdrinkcook.co.uk/