Butternut, Spinach & Coconut Curry
Rich and fiery this one; I’m obsessed! The slow cooking, creamy coconut, and sweet butternut give the powerful flavorus of ginger, chilli and garlic a chance to soften and broaden… this curry has a powerful overall flavour, but beautifully palatable at the same time.
This recipe serves 4. I haven’t included it with rice here as I’m perfectly happy with the veggies themselves from time to time, but if you’re hungry or feeding a few more people, wholegrain rice will work perfectly.
4 green chillies
4 shallots / 2 small brown onions
4 coves garlic
Very large hunk of ginger (100g)
4 tablespoons curry powder
2 tablespoons turmeric powder
2 teaspoons flakey sea salt
60g fresh coriander
4 tablespoons coconut oil
2 red onions
1 large butternut squash
2 tins coconut milk
1 tin water
1 teaspoon bouillon powder
200g baby spinach
Start by prepping the spice paste: halve and deseed the chillies, peel the shallots or onions; peel the garlic; and peel the ginger.
Blitz all the ingredients from the top section of the list in a food processor but only use half the coriander (the other half we’ll add at the end). Don’t be afraid to leave a little texture, this will give body to the curry. You can also use a nutribullet but all a splash of water to get it going.
Peel the red onions, and cut through the base into thin wedges.
Heat the coconut oil in a large saucepan or casserole dish.
Sauté the onions on a medium heat for 5 mins, stirring often.
Add the spice paste; use a rubber spatula to scrape every last bit of flavour from the food processor bowl! Continue to sauté for 10 mins.
Meanwhile, peel, deseed and chop the butternut into even chunks. Add these to the saucepan.
Add the coconut milk, water and bouillon powder.
Stir the curry and leave the lid half on half off to gently simmer for 35-45 mins, until the butternut is soft and starting to break down. Keep the heat low, vigorous boiling will mean the butternut overcooks at its exterior before cooking evenly all the way through, and it may split the coconut milk.
Once cooked, allow the curry to cool for 5 mins before stirring through the baby spinach and remaining coriander.
Serve with fresh lime and some sweet curried seeds on the table for sprinkling…