We recently stayed at a lovely place called Dunkeld and I went for a gentle stroll along the river one morning, just in time to catch a trout disappearing into the water. I paddled around at the water’s edge in my flip flops and enjoyed all the rich Autumn colours.
This time of year reminds me of a lush tasting vibrant Vegetarian Curry I cooked last Autumn and is definitely worth making again. I call it Bonfire Curry partly because of the vibrant colour of the recipe and also because of the warmth from the rich spices.
It is a delicious, aromatic recipe and is an easy, one pot meal to cook in the oven. It is also a great recipe to cook if you have a vegetarian coming around for dinner with minimal washing up afterwards! I just love butternut squash and it really works with the creaminess of the coconut milk and warmth from the spices. Taste satisfaction guaranteed!
So if you are feeling a bit chilly and need warming up, this is the meal for you tonight!
1 butternut squash, chopped
1 chopped deseeded red pepper
1 chopped medium red onion
1 can of coconut milk
1 can of chopped plum tomatoes
2 tablespoons of tomato ketchup
2 tablespoons of tomato puree
2 teaspoons of optional fish sauce (leave out for totally vegetarian)
2 tablespoons of chopped Coriander
The juice of half a lemon
A 1 inch piece of fresh ginger finely chopped
2 cloves of garlic, crushed
Approx 1 tablespoon of Thai Red Curry Paste ( the amount you add depends on how hot your paste is and how hot you like your curry!)
1 tablespoon of pumpkin seeds
Put all the ingredients except half the coriander and the pumpkin seeds into an oven proof casserole dish and mix well.
Cook for approx 1 h 15 min at 200C /180C Fan/Gas 6 or until the butternut squash is cooked and no longer crunchy.
Stir a few times during cooking to prevent the top burning. The sauce should reduce and thicken during cooking.
Serve with steamed rice and top with the remainder coriander and pumpkin seeds.