It’s April and still the weather is grey, cold, rainy and miserable. My tomato plant has died, as it’s been literally drowned by all the rain and Tilly (cat) is permanently attached to my lap, snoring her little heart out and dreaming of sunny days where she can bask on her back and chase butterflies. Comfort food is being craved left, right and centre and instead of bbq’s and sun-kissed meals outside, we are enjoying home cooked comforts in front of the wood burner!
This butternut squash and almond butter curry has been a favourite in our household for quite a while now. It’s very different, but just as delicious to my roasted tomato and butternut squash curry that I know is a firm favourite amongst so many of you. A few less ingredients and a little less effort- what more could you ask for!? I like to serve ours with some cauliflower rice, but you could serve it with any thing you desire or why not try it with my healthy friendly cumin flat breads ? It is higher in carbs than just a simple nut butter chicken curry but, you could replace the butternut squash for aubergine or celeriac to reduce carbs if it is necessary.
This dish is flavour packed, with a thick and creamy sauce and lots of texture. It’s also bursting with nutrients and vitamins. I love to add fresh coriander when serving, but if that doesn’t take your fancy then do leave it out! The nut butter I use is in this recipe is the crunchy version by My Protein .
- 500g Butternut Squash, skinned, seeds removed and cubed
- 1 Large white onion, finely chopped
- 2 tsp Coconut oil
- 400g Chopped Tomatoes
- 400g Water (2 measuring cups) + 2 TBSP water
- 3 TBSP Almond Butter
- ½ tsp ginger, ground
- 1.5 tsp cumin, ground
- 2 tsp garam masala, ground
- 1 tsp turmeric, ground
- 1 tsp sea salt
- Coriander to garnish!
- In to a deep pan add coconut oil over high heat and allow to melt
- Add in chopped onion and butternut squash and cook off for about 4-5 minutes until the onion has browned at the edges and gone translucent
- Add in the spices (ginger, cumin, garam masala and turmeric) and cover the mixture in the spice
- Continue to cook for 2-3 minutes - regularly moving the mixture with a wooden spoon
- Now add in the almond nut butter and sea salt with 2 tbsp water, cover mixture
- Immediately add in the chopped tomatoes followed by 400g / 2 measuring cups water
- Mix together and bring to boil before turning to simmer with lid off and leaving for 40 minutes until the sauce has thickened and the butternut squash is soft
- Serve straight away or allow to cool and keep in the fridge in a sealed container for up to 3 days
- (Can also be put in the freezer)