Butternut Squash Curry & Raita
Try out a colourful, and healthy butternut squash curry this week. Butternut squash packs some great health benefits, along with using cumin as a spice to increase antioxidant
intake.
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
1 tbsp olive oil
2 onions, sliced
3 garlic cloves, diced
2 tbsp chopped fresh ginger
1 chilli, deseeded and chopped
1 butternut squash
1 tsp cumin
3 tbsp fresh chopped coriander
200 ml vegetable stock pot water
1 red pepper
2 tins of chopped tomatoes
- For the Raita
1 large cucumber grated
125 g low-fat natural yoghurt
2 tbsp chopped mint
1/3 a pack of fresh coriander
Directions
- Heat oil in a pan. Add the onions, garlic, ginger, pepper and chilli and stir fry briefly over a high heat so they start to soften.
- Add the butternut squash and stir fry for a few minutes. Pour in the cumin and coriander and stir.
- Add the stock cube with 200ml of hot water and stir. Then add in the tin of tomatoes and stir.
- Cover the pan and leave to simmer for 20 minutes. Meanwhile, mix the cucumber and yoghurt with the mint to make the Raita.
