Method: Heat oven to 350°F/180°C and roast the eggplants/aubergines and butternut squash for an hour or until soft. Allow to cool (you can do this step well in advance of the rest). When cold enough to handle, remove the seeds from the squash (I rinse these and use them to make pumpkin seed granola (for breakfast on non-fasting days, obviously!)) and dice the flesh. You can remove the skin if you want to, but you can also eat it for some extra texture and fibre. Slice the eggplants/aubergines, removing the peel if you prefer, although, again, it is perfectly edible so this isn’t vital.
This slow cooked chicken andbutternutsquashcurry couldn’t be much simpler. Butternutsquash isn’t an ingredient that I’ve used a lot in the past, but I was inspired by the fabulous Easy Peasy Foodie‘s ‘Cranberry, Feta and Quinoa Stuffed ButternutSquash’ recipe this week to use it in my next meal
The sweetness of the peas andbutternutsquash naturally tone down the spicy kick of the curry. So, I decided to use fresh green peas and spinach as an ode to summer, while the butternutsquash was my fall inspiration
ButternutSquash & Coconut Curry Soup, topped with corianderand cashews. Put your diced butternutsquash in a microwaveable container, add a tablespoon or two of water and cover loosely with a lid or clingfilm
Butter Nut Squashand Prawn, Thai style Curry. He’d just cooked the most amazing spicy creamy Thai concoction with prawns andsquashand coconut milk, and I was busy washing up the dishes in his quirky cartoon-like kitchen (very different from the simple elegant one he uses on tv
It was the Squash, Red Lentil and Coconut Curry. A recipe for bone broth features in the cookbook, but for the Malaysian curry this of course can easily be substituted for vegetable stock, but once I started reading the recipe I decided to approach it the way I would do an Indian style vegan curry, sauteing the onion and garlic in vegetable oil, then adding in the spices