Butternut & Coconut Curry

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When I went to Thailand a couple of years ago, I became a bit scared of coconuts. The locals told me that the most common death on the Island, was ‘death by fallen coconut’. I remember thinking that I couldn’t allow a coconut to be the thing that killed me, I mean how embarrassing. So I spent the rest of the month, constantly looking up and walking into trees/beach huts/local children etc. Managed not to die in the end though so that was good.
Anyway, I’m a little reluctant to call this a ‘Thai’ curry, as I’m not really sure what constitutes a ‘Thai’ curry.  Hmm… Anyway, I like to freeze half of mine so there’s plenty for me to defrost and eat when I roll in drunk after a night out. Standard.


Butternut & Coconut Curry
Serves 4 / Hands on time 10 mins / Total time 1 hour 10 minutes / V Vn* Df 🌶
1 can chopped tomatoes
1 can coconut milk
1 can chick peas, drained and rinsed
1/4 tsp chilli flakes
280g firm tofu (I use Tofooo) drained and chopped into chunks (optional)
300g butternut squash, peeled and chopped into chunks  (personally, I buy it pre-chopped and peeled to save me the bother)
1 small aubergine, chopped into chunks
28g bunch of coriander, roughly chopped
Knob of fresh ginger, grated
3 tsp white miso paste
1/3 mug brown basmati rice per person
Yogurt* to serve (optional)

*Use dairy free alternative such as coconut yogurt to make it vegan
This curry is suitable for home freezing once fully cooled. Consumed within 3 months. 

Method
1. If you’re making rice then put it on first. I use brown basmati rice. Pour a 1/3 of a mug of rice per person into a pan and fill with double the amount of cold water. Season with salt, cover and bring to the boil. Once boiling, bring it down to a simmer and cover again for around 15 minutes or until the water has absorbed. Take off the heat, cover and leave to one side. The rice will be cooked by the time you finish your curry.
2. Preheat the oven to 200°C /180°C fan/400F/gas mark 6. Pop the chopped tomatoes, coconut milk, miso paste, grated ginger and chilli into a large pot and bring to the boil. Wash and drain your chickpeas and put to one side. Add the chopped butternut squash, aubergine, tofu and season generously with salt and pepper.
3. Pop the lid on a-jar and cook in the oven for half an hour. Remove carefully from the oven and add the chopped coriander and chickpeas. Return to the oven and cook for a further half an hour.
4. Divide into bowls and serve with rice and Greek yogurt.





If you’ve had a go at making my curry or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

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