Butternut Squash with a Spicy Coconut Sauce
Selma's Table
Selma's Table
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  • 4 servings INGREDIENTS
  • 1 butternut squash
  • 1 small aubergine/eggplant
  • 2 long red chilies, halved and deseeded if you wish to cut down on the heat (I did)
  • 2 inch chunk of ginger peeled and sliced roughly
  • 2 cloves of garlic peeled
  • 4 bulbs from the stalks of lemon grass,
  • 3 banana shallots or use 6 normal sized ones, peeled and halved
  • 4 tsp of lime juice and 8 tsp of tamari sauce (this is a substitute for fish sauce so if you are not vegan or vegetarian, use 4 Tbsp of fish sauce)
  • 1 or 2 Tbsp water
  • 1 tin of chopped tomatoes
  • 3 Tbsp of coconut milk powder in 1 cup of warm water. Or use half a tin of coconut milk
  • Handful of chopped coriander leaves
  • Steamed Jasmine rice and lime wedges to serve



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