The cosiest curry you’ll ever make…
How many pairs of boots is too many, would you say? Especially for someone living in Wales where on the rainy scale it’s anywhere from mildly damp to soaked through to your knickers soggy for at least 9 months of the year. I’ve got three pairs and according to my husband, that’s two pairs too many. Oh, and that’s not including the wellies (whole other category, I think you’ll agree) that I trudge around in every single day on the dog walk. I mean, they’re an Autumn staple right? They’re brilliant because they’re easy; throw on a pair and you’re good to go. No fuss, no muss. And you know you’re going to need at least a few different pairs bashing around at the bottom of your cupboard to cover every single weather situation and occasion that Autumn/Winter slings at you. I mean, they’re kind of the fashion equivalent of a slow cooker or casserole recipe; cosy, reliable, minimal effort.
It’s about that time of year that – along with your boots – you’re probably fishing out your favourite crock pot out of the back of the cupboard (hopefully you don’t keep both in the same cupboard, that would be weird…). Friendly reminder; the clocks are going back this weekend, and yep, it’s the good one. You know, the one where you get an extra hour in bed on Sunday. The one where you utter the words, “Bloody hell, it’s really dark outside” when you tune into the new Attenborough documentary at six-ish (…Honestly, the penguin episode of last year’s offering almost broke me – I don’t know whether I can handle a second helping…). The one where you realise that the extra hour was actually totally pointless when you wake up an hour too soon on Monday morning. Pfft. It’s going to start getting a lot gloomier in the evenings and – like me – I’m sure you’re going to start hunting down a few easy, one pot, just “bung it in the oven” kind of recipes to see you through the winter.
I love a good curry this time of year, but honestly? Sometimes I just can’t be bothered with all that faffing around on the hob cooking it up. Well, here’s a way to whip up a very simple, very tasty veggie curry in the oven (or the slow cooker, if you’ve got one). 🙂
Roasted Butternut Curry
Creamy and warming, the perfect curry for a cosy night in…
- 1 tbsp vegetable oil
- 1 tbsp of garlic paste
- 2 tsp ginger paste
- 1 tbsp chilli flakes
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp turmeric
- 2 tsp curry powder
- 1 red pepper, diced
- 300g butternut squash chunks (I LOVE Strong Roots’ bag of frozen roasted butternut squash)
- 1 white onion, sliced
- 1 can of chopped tomatoes
- 1 can of coconut milk
- fresh coriander to serve
- salt and pepper to season
- First, grab a casserole or roasting dish and set your oven to 160°C. Pour the vegetable oil into the dish, along with the garlic and ginger paste, ground coriander, cumin, garam masala, turmeric and curry powder. Mix it all together to make a paste.
- Pour in the chopped tomatoes and chilli flakes, and then stir everything together to create the curry sauce. Next, throw in the butternut squash chunks, sliced onion and diced pepper, and then stir well to coat them with the sauce.
- Pop the dish in the oven and bake for 1 hour and 15 minutes, stirring occasionally.
- Take the dish from the oven and pour in the coconut milk – stirring until everything is well-combined. Season with salt and pepper, then return the dish to the oven to cook for 10 minutes.
- Scatter with chopped, fresh coriander and serve with basmati rice. 🙂
Seriously, how many pairs of boots is too many? I’m curious! Have a great weekend! 🙂