Butternut Squash Balti

Ingredients

300g butternut squash (parboiled i.e cooked for 15 mins) 100g cauliflower 2 courgettes 1 small onion 1 tablespoon coconut oil or olive oil ½ teaspoon of paprika

For the sauce

1 TBSP of Olive Oil 1 Onion ½ TSP Mustard ¼ Teaspoon of Cinnamon 3 medium Tomatoes 5 Garlic cloves ½ TBSP Ginger ¼ teaspoon of Cardamom 1 TBSP of coriander 1 teaspoon of Turmeric 1 red chilli 1 teaspoon of Garam Masala 2 teaspoons Cumin ½ lemon freshly juiced ½ red pepper ½ green pepper 1 Tablespoon of Tomato Puree ½ teaspoon of paprika

Method

 Drain the butternut squash, add cauliflower, and courgettes, and fry in the coconut oil and paprika for 3-4 minutes, set aside while you make the sauce.  Add red chilli, coriander powder, turmeric powder, garam masala, mustard, cinnamon and cumin powder in a frying pan/wok over medium heat till a nice aroma comes.  Next add onions, peppers, ginger and garlic (finely chopped or crushed) and saute for a few minutes.  Next, add tomatoes and 1 cup of water, and bring to a boil.  Add salt, black pepper, cardamom, and lemon juice bring to the boil stirring continuously till the sauce becomes thick  Turn off heat, cover and allow to cool.  Blitz the sauce in a blender for a few seconds till smooth  Add the butternut squash to the sauce and simmer for an hour stirring occasionally  Serve and Enjoy!

Melissa Belinda Ann Compton was born in Liverpool and raised in the West Midlands. These days she makes her home in Swansea, West Wales, a coastal town in the UK. Melissa is a writer and editor who's blogged about everything from romantic fiction novels and business to food. Creator and editor of The Foodie Manual She also holds a BA Hons in English and Media, as well as a Diploma in Nutrition