Butternut Squash Curry
This is a fantastic curry recipe to tempt even the most ardent carnivores away from meat. Butternut squash is like the meat of the vegetable kingdom.
You will need:
1kg (2lb) of mixed vegetables (like those in the vegetarian chilli) chopped into 1″ squares,
1 large butternut squash, peeled, deseeded and cut into 1 inch squares,
3 large onions,
4 cloves garlic,
2 x 400ml tins of chopped tomatoes,
1 pint vegetable stock,
100g (3.5oz) block of creamed coconut,
2 teaspoons each of turmeric, cumin, paprika, coriander, chilli powder, curry powder (medium or hot depending on your preference),
Olive oil for cooking,
What you do with all this:
Heat the olive oil in a large saucepan and then lightly fry the onions and garlic for 15-20 minutes until transparent (do not brown).
Transfer this mixture to a side dish then heat some more olive oil in the same pan and put in all the spices and lightly fry for 2-3 minutes.
Put the onion mix back in the pan with the spices and mix thoroughly.
Add the tinned tomatoes and vegetable stock and bring to the boil. Simmer for 5 minutes then remove from the heat and allow the mixture to cool slightly before blending it into a smooth mixture.
Return the mixture to the heat and stir in the coconut block until it is completely dissolved.
You now have a delicious curry sauce to which you can add all the vegetables. Put the lid on the saucepan and simmer gently until the vegetables are cooked to your liking (about 30 minutes).
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Hi Zoe.
Thanks for this recipe!!! Its saved me in Phase 1 from my cravings… I made a big batch on Day 2 and I’ve had it with my brown rice allowance, on its own as a soup (I added some NLY to make it less spicy), and with Chicken… I’m on Day 4 now and eating the last bit for dinner today! its delicious!
I’m going to make another batch as soon as I can for Phase 2!!!
Andy, hubby, will be so thrilled! He came up with this – I have no idea how. Worth marrying him for his cooking alone! Many thanks for your lovely comment x
AND as an added bonus, I lost 6lbs on phase 1…(v.happy!) I’m on phase 2 now and I’ve bourght your recipe book for more yummy recipes!
(Just to let you know, I’m 29 and from being a student I’ve lived on Beans on Toast/the odd stir fry and lots and lots of pasta, so thank you very much for showing me that cooking isn’t difficult and is quite fun… I will never eat beans on toast AGAIN!)
Hey Zoe, is the creamed coconut okay for phase one? Thanks x
Yes!
This recipe really is devine…I love Butternut Squash & this has helped me from Phase I into Phase II.
I thoroughly recommend it
hi Zoe, think recipe looks very yummy, but could you please tell me what a block of creamed coconut is. As Im from Australia
Hi there – I recall we had this problem when the book was published in Aussy this summer! There were a few words that are different (peppers vs capsiums) and then some things that are very available in the UK and not where you are. You may be able to get it in the curry section in grocery stores or in ethnic stores – it’s quite mainstream here. You can try to get coconut milk? You can also leave it out, but it does really make the curry.
Sorry for global differences!
Best wishes – Zoe
loved this, even nicer the next day. I had to use coconut milk, couldnt get the block.
Can I eat potatoes with the fats or not?
Ann
hi there
are the pataks creamed coconut sachets ok to use? cannot find a block!
also is it any type of oil you are allowed? i.e extra virgin, chilli oil etc, also is the list of allowed condiments in your book – stop counting calories?
the books are on their way to me so sorry for all of the questions.
Hi Rebecca – we’ve set up a forum to answer questions like these. Here it is:
http://www.theharcombedietclub.com/
Best wishes – Zoe