Butternut Squash Bonfire Curry

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.

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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!

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Ingredients 

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

Method

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.

Enjoy!

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