Butternut Squash Curry!!!!

Allergy free butternut squash curry

So tasty and filling


This is so tasty and filling you will forget you are not eating meat. I thing it is good to have one of two meat free dishes a week. I only use 1/2tsp of ground chilli and its a mild curry if you like it hot just add more chilli.

Ingredients
1 butternut squash cut in half and seeds removed
2 cloves garlic
1/2tsp salt
1tsp paprika
1/2tsp ground chilli
1/2tsp cumin
1tsp turmeric
1/2tsp coriander
Zest and juice of 1 lime
4tbsp olive oil
1 onion chopped
2 sticks of celery washed, trimmed and chopped
10 mushrooms sliced
1 red pepper chopped
1/2 courgette cut in half lengthways and sliced
100g broccoli cut up small
150ml vegetable or chicken stock
salt to season
1 can of coconut milk or a carton of soya cream

Method

Place the butternut squash in a roasting dish. Make the curry paste put the garlic and salt into the pestle and mortar and bash into a paste, then add the paprika, chilli, cumin, turmeric, coriander, lime zest and 2tbsp oil and mix into a paste.
Rub 1/2tsp of the paste into each half of the butternut squash and put it in the oven @ 200 degrees fan for 20 minutes. After 20 minutes take the butternut squash out an leave it to one side to cool so you can peel it.
Place a pan on a medium heat add the paste, oil and onion cook 2 minutes. Then add the celery and mushrooms and all the rest of the vegetables and pour in the stock and season with salt. Cook for 5 minutes.
Chop the butternut squash into good size cubes add it to the pan then pour in the coconut milk or soya cream and cook for 10 minutes. Serve with rice or noodles.
Enjoy xx

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