Butternut squash Thai curry

Last week was a pretty hectic one for me; I moved in with my boyfriend, began an editorial internship working for a magazine in London, and started doing some voluntary Assistant Editor work online! Needless to say, when the weekend finally came around, I was ready to climb in to my comfiest pyjamas, flop in to bed, and go in to hibernation.

When you’re working busy, long hours, it can be super hard to motivate yourself to spend a big chunk of your precious evening cooking something time-consuming- even if it is better for you than a quick ready meal. I find that the best thing to do is make big batches of healthy, nourishing meals when you have the chance at the weekend, so you always have something in the freezer ready to eat: Your very own ready meal!

I did exactly that with this delicious and wholesome Thai red curry, which is so nourishing and comforting, especially after a hard day at work.

Butternut squash Thai red curry

Makes 5 portions

1 tbsp olive oil
2cm piece of fresh ginger, grated
2 tspn cumin
2 tspn turmeric
2 cloves of garlic
3 tbsp (vegan) red curry paste
1kg butternut squash, chopped into bite-sized pieces
1 medium sized aubergine, chopped into bite-sized pieces
1 tin chickpeas
4 tbsp tomato puree
1 tin coconut milk
250ml vegetable stock

1)      Gently heat the ginger and garlic in the olive oil.
2)      Add the curry paste and coconut cream from the top of the tin.
3)      Add the aubergine, fry for 3-5 mins until it starts to soften

4)      Add the butternut squash and coconut milk, simmer for 3 minutes.
5)      Stir in the tomato puree and vegetable stock. Season with salt and pepper.
6)      Bring to the boil, then simmer for 30 minutes, or until the squash is soft, stirring occasionally.
7)      Add the chickpeas and simmer for a further 5 minutes.
  Serve with basmati or brown rice.

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