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).
There are many more great recipes like this in The Harcombe Diet Recipe Book