A flavour packed, creamy butter nut squash curry. Free from any dairy or nasties, this is one of the most comforting and easy to make curry dishes you will find!
Ingredients
500g Butternut Squash, skinned, seeds removed and cubed
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)
Notes
My Protein Almond Butteras you can buy it in a large tub which lasts for ages, tastes great and is very good value
Recipe by at https://thelowcarbkitchen.co.uk/butternut-squash-and-almond-butter-curry/