A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices.
Malaysian Butternut Squash and Cauliflower Curry Recipe
A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices.
Ingredients
| 2-3 tbsp | vegetable oil |
| 2 | onions, halved and sliced |
| 2 cloves | garlic, peeled and sliced |
| 2 | fresh chillies, deseeded and chopped |
| 2 tbsp | Steenbergs organic Malay Masala spice blend |
| 1 tsp | ground turmeric |
| 200ml | vegetable stock |
| 400g tin | coconut milk |
| 200g | butternut squash, peeled & chopped into small chunks |
| 1 small | cauliflower, broken into small florets |
| 150g (or a good mugful) | frozen peas |
| chopped fresh coriander leaves to serve |
Method
- Heat the oil in a heavy bottomed pan or frying pan, add the onions and cook until soft and golden (about 10 mins). Add the ginger and chilli and cook for a further 5 minutes. Finally add in the Malay Masala and turmeric and cook for a couple of minutes until you can smell the spices.
- Add the coconut milk and stock, stir well and bring to a simmer.
- Add the chopped butternut squash and cook for 10 minutes until soft, then add the cauliflower florets and cook for a further 5 minutes. Finally add in the peas and simmer until cooked.
- Sprinkle with fresh coriander or for an additional garnish, fry mustard seeds and curry leaves in a little oil so that they 'pop', then pour over the curry and serve with steamed rice.
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