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Enjoy the best of the season of mists and mellow fruitfulness with these delicious squash-inspired recipes from FRAN STEVENS, aka The Food Wife.
BUTTERNUT SQUASH, BLACK BEAN, TOMATO & COCONUT CURRY Serves 6-8
Creamy and mild, this curry is great for all the family. It’s naturally vegan and gluten free too so caters for a range of dietary requirements. If you like some heat, add a chopped chilli or two during step two. This is rather rich because of the coconut milk, and should serve 6-8, depending on appetite. It’s a perfect batch cook recipe so you can freeze portions for a quick and nutritious meal for another night.
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Ingredients Coconut oil 2 onions, small dice 2 inches of ginger, grated 2 cloves of garlic, crushed 2 cinnamon sticks 2 heaped tsp ground cumin 2 heaped tsp ground coriander 2 heaped tsp ground turmeric 2 heaped tsp ground paprika 1 tin coconut milk 500g passata
2 tins black beans, drained 2 tomatoes, halved and cut into wedges ½ butternut squash, small dice Salt and pepper Method Heat a tablespoon or two of oil in a large pan (it will need to have a lid). Add the diced onion and cook over a medium heat for 10 minutes. Add
the ginger and garlic and cook for a further five. Add all the spices and stir to stop them from burning. After a minute or two add the coconut milk and passata, along with the squash, tomato and black beans. Cover with a lid and cook on a low heat, until the squash is tender. Season to taste and serve with rice and/or flatbreads. THEWESTWILTSMAGAZINE 29
