Yellow Butternut Squash Curry
This vegetarian curry is a popular a choice among vegetarians and carnivores alike in Saba! We naturally chose yellow curry because it’s our only paste suitable for vegetarians as it doesn’t contain any dried shrimp. Once we added the sweet, roasted butternut squash even the meat eaters were converted. The weight of the Tiger beer complements the sweetness and the creaminess of this dish making it the perfect partner.
4 people
45 minutes
15 minutes
Ingredients
- 800 ml Coconut Milk 21% fat
- 2 dstspn Curry Paste
- 4 - Kaffir Lime Leaves torn
- 1 dstspn Madras Curry Powder
- 150 g Onion diced
- 1 dstspn Palm Sugar
- 1 tsp Salt
- 1 dstspn Shallots crispy, to garnish
- 1 large SuperValu Butternut Squash
- 300 g SuperValu Potatoes diced, par-boiled
- 1 dstspn SuperValu Sunflower Oil
- 1 large Sweet Potatoes
- 1 tsp Turmeric
- 200 ml Water
Method
- Heat the oven to 180 degrees/ gas mark 4.
- Peel the butternut squash and sweet potato, cut lengthways into 6 pieces, brush with a little oil and put in the oven for about 30 minutes or until they begin to soften. Keep to one side.
- Heat the wok to a medium heat, add the oil and curry paste and stir until you get an aroma.
- Then add the coconut milk and water, bring to the boil and add kaffir lime leaves, curry powder and turmeric with the salt and palm sugar.
- Stir until the palm sugar is dissolved.
- Put in the potatoes, butternut squash, sweet potatoes and onions and cook for 3 minutes.
Sprinkle with crispy shallots and serve Thai jasmine rice on the side.
