Madras Butternut Squash Curry
Madras Butternut Squash Curry

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, madras butternut squash curry. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Madras Butternut Squash Curry is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Madras Butternut Squash Curry is something that I have loved my whole life. They are fine and they look wonderful.

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. It is dairy and gluten free and would be suitable for vegans.

To get started with this recipe, we have to 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. Make ready 1 red pepper
  3. Get 150 g baby spinach
  4. Prepare 1 jar madras curry sauce
  5. Prepare 500 ml vegetable stock
  6. Take 200 ml coconut cream
  7. Prepare 3 tbsp natural yoghurt
  8. Take 1 tsp cornflour mixed with 2 tsp cold water
  9. Make ready 1 tsp Sea salt
  10. Prepare Fresh coriander to garnish

With a colourful range of seasonal flavours from sweet apple to earthy butternut squash, this spicy and hearty dish is perfect for a cold evening's family dinner. Serve with steamed basmati rice, chopped coriander and lots of bragging rights! Creamy, sweet Butternut Squash Curry served over piles of steaming rice. And this Butternut Squash Curry delivers on all fronts.

Steps 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.

Creamy, sweet Butternut Squash Curry served over piles of steaming rice. And this Butternut Squash Curry delivers on all fronts. It's quick, it's easy, you don't need anything fancy, it's healthy, comforting and super tasty. This butternut squash curry has so much going for it, honestly, I find myself making it regularly these days. The goodness of butternut squash, chickpeas and spinach comes together in a beautiful medley of aromatics and spices.

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