I decided to give this recipe a try tonight as I couldn’t face anything cold. I really wanted something warm and filling. As usual I did my own thing, but the original recipe is here.
I couldn’t find any proper red curry paste the recipe asks for so I used medium curry and left out the fish sauce. It meant that the flavours of the cinnamon and cumin blended really nicely. Yum.
- 600 chopped butternut (medium-large butternut)
- 1 chopped onion
- oil for frying
- 1/4 teaspoon salt
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 tin lite coconut milk
- 1/3 cup water
- 1 pack baby spinach (I used a 90g pack and it was enough for me)
- 1/2 cup chopped roasted and salted cashews
Heat a little oil and fry the chopped butternut, cumin and salt for about 6 minutes or until brown in a large pan and tip into a plate. Use the same pan, heat a little more oil and fry the onion for about 2 minutes. Add 1/2 cup of the coconut milk and boil for another 2 minutes. Add the curry powder or paste and boil for a further 2 minutes.
Then add the butternut, water, remainder of the coconut milk, cinnamon and cloves and boil for another 8 – 10 minutes until the butternut is cooked but firm. Lastly add the baby spinach and cashews, stir in and boil for another minute until the spinach is wilted.
I had it with brown basmati and am taking it with to work tomorrow. I suspect I’ll have to beat people off with a stick!
If you make it please let me know what you thought?