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Butternut squash curry with squash seed couscous

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Serves | Prep Time | Cook Time


1 butternut squash
6 tomatoes, quartered
1 bag of baby spinach
1 onion, diced
3tsps curry paste (I like madras, but choose any tomato based paste to your taste)
Olive oil
Sea salt
200g couscous
A handful of coriander (cilantro for those in the US)

Peel and cut the butternut squash into chunks. Reserve the seeds, wash them and dry in some kitchen towel.

Sweat the onion in some oil for a few minutes until translucent, then add three teaspoonfuls of curry paste and continue to cook for a few more minutes.

Add the tomatoes, squash chunks and 200ml of water. Simmer covered for 20 minutes, or until the squash is tender and the tomatoes have broken down.

Meanwhile, toss the butternut squash seeds with the salt and olive oil and then grill until they are crispy and golden (watching to make sure they don't burn!).

Mix the seeds with the couscous, cover with 250ml boiling water and leave covered for 5 minutes.

Mix the spinach into the curry for the last couple of minutes of cooking so that it wilts into the sauce.

Break up the couscous with a fork, mix through the coriander and serve with the curry.

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