Wednesday, 16 July 2014

Butternut Squash Curry


Day  198
 
Money Spent Today - £0     Vouchers/Points/Credits Spent - £0
Money Spent in Total - £210.17    Vouchers/Points/Credits Spent in Total - £269.09
Emergency £5 Spent on Butter
Money Earned Through Sale of Food £30.50
Money left in purse  -  £18.35
 
Rambling on about the price of chopped versus un-chopped butternut squashes yesterday I forgot to tell you what I actually made with it !!

 
Butternut Squash Curry
 
Ingredients:
2 tablespoons olive oil
3 onions, finely chopped
4 cloves garlic, crushed
2 teaspoons each of turmeric, cumin, paprika, coriander, chilli powder, curry powder (medium or hot depending on your preference)
2 x 400ml tins of chopped tomatoes
500ml vegetable stock
100g block of creamed coconut
1kg of mixed vegetables (cauliflower, courgettes, broccoli, carrots etc) chopped into 2cm cubes
1 butternut squash, peeled, deseeded and cut into 2cm squares


Method:
1) Heat the olive oil in a large saucepan and then gently fry the onions and garlic until soft.
2) Add the spices and gently fry for 1-2 minutes.
3) Add the tomatoes and vegetable stock and bring to the boil. Simmer for 5 minutes and then remove it from the heat and allow the mixture to cool slightly.
4) Using a hand blender, blend the mixture until smooth.
5) Return the mixture to the heat and stir in the creamed coconut block until it is completely dissolved.
 That's your curry sauce made
 
You can now add all your chopped vegetables and cook gently until they are soft.  I usually add a handful of frozen peas for the last 10 minutes of cooking time for a vibrant pop of colour.
 Serves 4-6
Freezes beautifully.
 
This recipe is from the Harcombe Recipe Book.

 
I had the first portion on my own, then the next day we both had some more, Lovely Hubby had a couple of pork chops with his.
 
 
And there were still five single portions to pop into the freezer, one of which will be coming back out for tonight's tea.  So we managed to get eight good sized portions from this pan full.
 
Sue xx
 
 


4 comments:

  1. Since I first made this curry when I was doing the Harcombe (a year or even 2 ago), we've had it often as it's so delicious.....we're both meat-eaters but don't miss the meat with this curry, it's so yummy. I add chickpeas or diced potatoes to it sometimes, plus of course whatever veg we happen to have. How are you doing with the diet, Sue?

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  2. This looks wonderful Sue! Thanks for sharing :)

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  3. I have never made curry anything!! In this Canadian town its not really found much, but, its time, yummo, sounds amazing!!

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