Peter Gordon’s recipe for red curried butternut squash, mushrooms and spinach

Cook the butternut squash with cardamom and a puree of tomato, red pepper and chilli for a delicious and versatile dish

This is a very mild curry, but you can jazz it up with extra chilli and spices such as cumin and coriander seeds. It can be paired with steamed rice or couscous as the main component of a meal, or served as the vegetable side alongside steamed fish, lamb chops or a roast chicken. Pumpkin, celeriac and even potatoes make delicious alternatives if you opt not to use butternut squash.

Serves 4-6
Prep time: 10 minutes
Cooking time: 15 minutes

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Source: theguardian
Peter Gordon’s recipe for red curried butternut squash, mushrooms and spinach