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Butternut Massaman Curry

Flavour-packed, slow-cooked dishes are the simplest yet most satisfying and comforting meals. This rich Massaman curry can be made with meat, but I love using butternut squash instead. It takes on the spices really well and, with the extra veg, the dish has plenty of micronutrients. Greens, squash and other yellow/orange coloured vegetables are dense sources of pro-vitamin A and offer vital phytonutrients for immunity and eye health. This recipe makes enough for lunch the next day (to make your co-workers envious).

Serves 4
Cooks in
Difficulty Easy
Dr Rupy Aujla Main

Ingredients

2 tbsp coconut oil 3 tsp Massaman Paste (see page

248) or shop-bought paste 100g coconut cream

500g butternut squash, peeled, deseeded and cut into 4cm cubes

300ml vegetable stock or water 2 tsp fish sauce (optional)

2 bay leaves

1 tsp runny honey 50g sugar snap peas, roughly chopped

50g spinach, roughly chopped 25g coriander leaves, roughly chopped

20g dry roasted almonds, roughly crushed

sea salt and freshly ground black pepper

cooked brown rice, to serve (optional)

Method

Melt the coconut oil in a saucepan over a medium heat, add the Massaman paste and fry for 1 minute, then stir in the coconut cream. Add the cubed butternut squash, season with salt and pepper and cook, stirring, for 2–3 minutes, until lightly coloured.

Pour in the stock or water, add the fish sauce (if using), bay leaves and honey, cover and simmer for 25 minutes, until the vegetables are soft and the sauce has reduced.

Remove from the heat, fold in the sugar snap peas and spinach and cover for 2 minutes. The heat of the curry will lightly cook them.

Garnish the curry with the coriander and crushed almonds and serve it on its own or with a little brown rice on the side to soak up the creamy sauce.

 

TIPS

+ Use soy sauce instead of fish sauce, if you wish.

+ Add coconut milk with the stock to make the curry sauce extra creamy.

Recipe cta

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