50 Shades of Autumn – warming Butternut and Carrot curry

Ingredients – Serves 2

2 x Garlic Clove

1 x Small Red Onion

1 1/2 in Fresh Ginger

1 x Small Butternut Squash

1 x Medium Carrot

200g Organic Plain Tofu

1tsp Cumin Seeds

1/2tsp Turmeric Powder

1 large pinch Dried Curry Leaves

2x Tbsp Spicy Paprika – please use less or a non spicy paprika if spicy not enjoyed

2x Tbsp Tomato Puree

2 Cups of Water – or more if needed to cook butternut

Rapeseed Oil

Method

  1. Roughly chop onion, ginger and garlic
  2. Remove skin of butternut squash, scrape out seeds and cut into small cubes
  3. Heat pan and pour a generous glug of rapeseed oil
  4. Add chopped onion, garlic and ginger.  Fry till slightly coloured.
  5. Add cumin seeds, turmeric, handful of dried curry leaves (optional).
  6. Add paprika
  7. Add butternut squash and stir to coat in oil and spices
  8. Add tomato puree and water.
  9. Add salt and cover with a lid and leave to simmer gently till butternut squash is soft
  10. If water evaporates, add more and stir occasionally
  11. When squash is cooked, grate carrot, crumble tofu and add frozen peas
  12. Stir till all warmed through and take off heat
  13. Serve with roti or grain of choice

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