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Butternut Squash, Cobnut and Broccoli Curry with Coconut Rice.


2 Onions

4 Shallots

1 Small Butternut Squash

1 Aubergine

4 Cloves of Garlic

1½   teaspoons of ground Cumin

2 teaspoons of Coriander Seeds

1 teaspoon of Turmeric

½ teaspoon Cinnamon

½ teaspoon of Nutmeg

100g Cobnuts

1 Broccoli

1 Red Chilli

1 Tomato

A few leaves of Basil

1½ teaspoons of Garam Masala


1 tin of Coconut Milk




First, finely slice the onions and rough chop the butternut squash. Heat some vegetable oil in a pan and throw the onions in. Once they smell good and are a bit translucent, add the squash and a generous pinch of salt.

Cut the aubergine in half lengthways and then chop thin half moons from both halves, throw it all in. Finely slice the garlic and add that too. Turn down the heat a little and let everything soften and brown a little.

In a separate pan (I like to use the one I will use for the rice, just to save on washing up) dry heat the cumin, coriander, turmeric, cinnamon, and nutmeg, until they are nicely fragrant.

Then roughly cut the cobnuts, slice the broccoli (I use pretty much all the stalk, sliced into thin rectangles), finely slice the red chilli (use 2, or even 3, if you like it hot) and throw them all in with the vegetables.

Roughly cut the tomato and add that too along with the a few basil leaves.

Get the rice boiling, but use less water than you normally would. Once it’s about half cooked, add the coconut milk. The idea here is that when the rice is ready there will be no, or almost no, liquid left and just rich creamy coconutty rice. If you have any extra liquid just pour it into the veg (being careful not to lose any rice). Or, if the veg is drying out but you don’t have any extra liquid from the rice, just add water (or coconut milk if you have any leftover).

Add the Garam Masala once the dish is five minutes from being ready e.g. the butternut squash is nice and soft. Serve with fresh coriander.

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