Butternut Squash Curry

Step 1

Oven - Preheat oven to 325°F/ 165°C/ Gas Mark Line a baking tray with aluminum foil and spray with oil to prevent sticking. Pro tip - You can also use parchment paper. Lining the tray makes for easy cleanup.

Step 2

Roast - Clean and cut the butternut squash into 2-inch pieces. Place them on the prepared baking tray, and season with salt and pepper. Drizzle a tablespoon of olive oil. Roast in the oven for 30 to 35 minutes until tender. Pro tip - Use a sturdy chopping board and a sharp chef's knife and be careful as this a tough vegetable to cut. You can roast the squash 2 to 3 days in advance too.

Step 3

Saute - In a skillet or saute pan, over medium heat, saute the onion, ginger, and garlic until the onions are translucent. Pro tip - Don't make haste let the onions cook down and get almost caramelized.

Step 4

Spices - Next, add the tomato paste, followed by the spices and bay leaves. Then, add a few tablespoons of water and stir on medium-low heat until fragrant. Pro tip - Add water, a little at a time, to prevent them from burning.

Step 5

Gravy - Add the coconut milk and broth/stock. Simmer for 10 minutes.

Step 6

Simmer- Then, add the roasted butternut squash, followed by the lemon juice and cilantro. Season with salt and pepper. Simmer another 5 to 8 minutes. Taste and adjust seasoning. Pro tip - The squash is already cooked so all we need is for them to soak up some of the juices.

Step 7

Garnish - Sprinkle with more chopped cilantro.