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.



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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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.







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