BUTTERNUT SQUASH AND PINEAPPLE CURRY
1 tbsp vegetable or sunflower oil
1 onion , chopped
4 tsp Thai red curry paste
medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
400ml can reduced-fat coconut milk
200ml vegetable stock -
140g green beans
237g can pineapples chunks in natural juice, drained
coriander leaves, chopped, and leaves to garnish
I also added a bit of red pepper sliced up.
1.Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans and red pepper.
2.Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.
BUTTERNUT SQUASH AND CHORIZO STEW
140g chorizo , thickly sliced
1 onion , chopped
680g jar passata - I made my own by cookiing up some fresh tomatoes with a tbsp of tomato puree and then passing this through a sieve.
1 butternut squash (approx 1kg/2lb 4oz), peeled and cut into 1-2cm chunks
Few green beans and bit of red pepper sliced (opt)
Mixed dried herbs
flat-leaf parsley , chopped (opt)
1.Heat a large pan, add the chorizo, then cook over a high heat for 2 mins until it starts to release its red oil. Lift the chorizo out of the pan, then add the onion and fry for 5 mins until starting to soften.
2.Tip in the passata, squash and chorizo, bring to the boil, then cover and cook for 15-20 mins until the squash is softened, but not broken up. If you need to, add a little water during cooking. Season to taste, add mixed dried herbs, then serve in bowls scattered with parsley.
1 tbsp vegetable or sunflower oil
1 onion , chopped
4 tsp Thai red curry paste
medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
400ml can reduced-fat coconut milk
200ml vegetable stock -
140g green beans
237g can pineapples chunks in natural juice, drained
coriander leaves, chopped, and leaves to garnish
I also added a bit of red pepper sliced up.
1.Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans and red pepper.
2.Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.
BUTTERNUT SQUASH AND CHORIZO STEW
140g chorizo , thickly sliced
1 onion , chopped
680g jar passata - I made my own by cookiing up some fresh tomatoes with a tbsp of tomato puree and then passing this through a sieve.
1 butternut squash (approx 1kg/2lb 4oz), peeled and cut into 1-2cm chunks
Few green beans and bit of red pepper sliced (opt)
Mixed dried herbs
flat-leaf parsley , chopped (opt)
1.Heat a large pan, add the chorizo, then cook over a high heat for 2 mins until it starts to release its red oil. Lift the chorizo out of the pan, then add the onion and fry for 5 mins until starting to soften.
2.Tip in the passata, squash and chorizo, bring to the boil, then cover and cook for 15-20 mins until the squash is softened, but not broken up. If you need to, add a little water during cooking. Season to taste, add mixed dried herbs, then serve in bowls scattered with parsley.
I served both of these dishes with rice. Excellent quick and easy mid-week meal, using some of our home- grown butternut squashes!
Two great recipes, both of which will be on the menu for when I return to the UK for winter next week. My car is going to be overloaded with goodies from the garden, and of course the wine! Diane
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