Butternut squash and pepper curry with orange and coriander
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oil in a large pan and fry the onion until softened. Add the garlic and spices and cook for 1-2 minutes.
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Add the red pepper, butternut squash and red wine and simmer until the wine has reduced by half and the vegetables are tender.
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Add the orange zest and juice and double cream and simmer for 2-3 minutes, until the sauce thickens slightly. Season, to taste, with salt and freshly ground black pepper. Add the coriander and stir.
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To serve, pour the curry into a bowl and top with a dollop of Greek-style yoghurt.
Ingredients
- 1 tbsp olive oil
- ½ onion, sliced
- 1 garlic clove, chopped
- ½ tsp chilli flakes
- 1 tsp coriander seeds, crushed
- 1 tsp cumin seeds, crushed
- 3 cardamom pods, crushed
- ½ red pepper, seeds removed and chopped
- 200g/7oz butternut squash, peeled, seeds removed and chopped
- 6 tbsp red wine
- 1 orange, zest and juice only
- 4 tbsp double cream
- salt and freshly ground black pepper
- 2 tbsp chopped fresh coriander
- 2 tbsp Greek-style yoghurt, to serve
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