I used to hate spicy food. The hottest thing I’d eat was a Nando’s chicken wrap cooked in medium marinade. London changed that for me. I was introduced to a world of different flavours and foods and found a different love of curry and spices.
I was eating spicy found nearly every few days or at least once a week while living in London. Since I’ve been back home I’ve not been eating so much as it’s not something my family enjoy. A few weeks back my parents wanted to make a curry, and my good I’m not sure how they managed to heat it! It was very hot for me but I could eat it. Both parents struggled through the sweats and the runny noses!
Here is the recipe for those of you brave enough to try it! By the way it’s also Slimming World friendly for those of you being healthy unlike me.
Serves 4 .. 2 syns per serving … ready in 1 hour
- 1 onion, roughly chopped
- 2cm piece of root ginger, peeled and grated
- 400g can of butter beans
- 2 green chillies, deseeded and roughly chopped
- Oil or cooked spray
- 2tsp cumin seeds
- 1tsp turmeric
- 1/2tsp ground cinnamon
- 1 larger butternut squash, cut into chunks
- 500ml vegetable stock
- 1tbsp tomato puree
- 160ml coconut milk
- 1tbsp white wine vinegar
- 1 red chilli, finally chopped to garnish
Put the onion, ginger, half the butter beans and the green chilli in a food blender and blend to a fine puree. Spray your saucepan with the cooking spray or pour in a small amount of oil, place over a medium heat. Add cumin seeds and stir-fry for 1-2 minutes to release their fragrance. Stir in the turmeric and cinnamon. Reduce the heat to low, add the onion puree and cook for 2-3 minutes. Stir in the squash and coast well with the spices. Add the stock, tomato puree, remaining butter beans and thr coconut milk and cook gently for 25-30 minutes or until the squash is tender. Add the vinegar and cook for 1 minute, then scatter over the red chilli and serve hot with your favourite rice.
If your not a hot chilli fan add only the amount of green chilli you can manage.
I always have to have something with my curry whether it be a bhaji, naan, or mango chutney. I didn’t have any of these at home. Instead thanks to The Chunky Chutney I had a jar of Tikka Tomato Chutney. It’s to die for!! Slight spice, yet cooling on the palate. I think I’ve found my new favourite condiment for my curries! Find your at the Old Piggery Deli in Lytchett Matraves.
Go and enjoy this recipe and remember chutney isn’t just for cheese!!
https://www.thechunkychutney.com
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