Butternut Squash Curry & Raita

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.

0 from 0 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Ingredients

  • 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.

Related Recipes