Madras Butternut Squash Curry
Madras Butternut Squash Curry

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, madras butternut squash curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This video teaches you to make a butternut squash madras: A butternut squash madras is a delicious dish that contains loads of beautiful healthy vegetables. This Butternut Squash curry is a really warming vegetarian meal. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices make this a comforting dish perfect for the whole family.

Madras Butternut Squash Curry is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Madras Butternut Squash Curry is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook madras butternut squash curry using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Madras Butternut Squash Curry:
  1. Prepare 2 butternut squash
  2. Take 1 red pepper
  3. Take 150 g baby spinach
  4. Get 1 jar madras curry sauce
  5. Make ready 500 ml vegetable stock
  6. Take 200 ml coconut cream
  7. Make ready 3 tbsp natural yoghurt
  8. Make ready 1 tsp cornflour mixed with 2 tsp cold water
  9. Get 1 tsp Sea salt
  10. Make ready Fresh coriander to garnish

The sweet butternut squash pairs beautifully with all the red curry spices. Add curry paste and stir-fry for another minute. Top tip for making Chicken Madras curry. We've used this recipe in our credit crunch meal planner.

Instructions to make Madras Butternut Squash Curry:
  1. Preheat the oven to 200C.
  2. Peel the butternut squash and into cubes.
  3. Chop the red pepper into chunks.
  4. In an oven-proof dish, toss the butternut squash cubes and red pepper chunks in oil and lightly season with salt.
  5. Put the dish in the oven for 20 minutes.
  6. In a large pot or pan, heat 1 tbps of oil.
  7. Take the dish out of the oven and tip the butternut squash and red pepper into the pot.
  8. Add the curry sauce, vegetable stock and coconut cream.
  9. Bring to the boil and then simmer for 20 minutes.
  10. Add the cornflour and water mix.
  11. Finally, add the yogurt and spinach and leave to cook for another 2 minutes.
  12. Serve with basmati rice and naan breads.

This easy, one-pot curry is made with butternut squash, potatoes, and onion for a hearty vegan meal. The textural combination of squash and potatoes works well together and the spices make it very flavorful! I didn't have any madras curry powder so I used yellow curry powder and some. Easy to prepare Butternut Squash Coconut Curry, it is economical and hearty, delicious served with rice, roti or your favorite starch. Add the squash and red pepper, then toss well in the paste.

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