More Great Recipes: Dinner | Grain | Side Dish | Vegan

Butternut squash curry with squash seed couscous


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

A delicious, seasonal and healthy vegetarian after-work supper!

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11135 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter